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Roasted Onion Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 80
Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 170mg 7%
Potassium 210mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Sugars 1g  
Protein 2g  
 
Vitamin A 0% Vitamin C 4%
Calcium 8% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 3 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
3 gal. Water, hot
12 oz Custom Culinary® Gold Label Low Sodium Beef Base
8 lbs. Spanish onions, cut in half lengthwise & thinly sliced
18 Large shallots, cut in half lengthwise & thinly sliced
3 heads Garlic, peeled & cut in half
4 oz. Olive oil
3 cups Brandy (optional)
1/3 cup Fresh thyme, chopped
1/2 tsp. Black pepper, ground
1 cup Parmesan cheese, freshly grated

Recommended Product: 0144 Gold Label Low Sodium Chicken Base

Directions

  1. In a 4 g allon sauce pot or 5 gallon steam jacketed kettle add water and Custom Culinary® Gold Label Low Sodium Beef Base. Heat to boiling, mixing well. Turn off heat.
  2. Set oven rack on lowest level. Preheat oven to 450° F. In a large shallow roasting pan add oil, onions, shallots, and garlic, mixing well to coat vegetables with oil. Roast for 20-25 minutes, stirring every 5 minutes or until onions are evenly browned.
  3. Remove from oven and add 2 quarts of beef stock to deglaze roasting pan.
  4. Transfer the roasted vegetables and stock to remaining beef stock. Add brandy, thyme and black pepper. Heat to boiling, stirring frequently. Gently boil covered for 20-30 minutes. Garnish with parmesan cheese at service.
Recipe By

Jim Harvey, CEC
Corporate Executive Chef, West Region
Custom Culinary, Inc.



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