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Café-Style Five Onion Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 90
Calories from Fat 0
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 700mg 29%
Potassium mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 2g  
 
Vitamin A 0% Vitamin C 0%
Calcium 0% 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: 1 1/2 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
1/2 cup Butter, Salted
2 cups Vidalia Onions, Fresh, Julienne Cut
2 cups Red Onions, Fresh, Julienne Cut
2 cups Shallots, Fresh, Thin Sliced
1 cup Leeks, White, Fresh, Cut in Half, Sliced Thin
3 oz Tomato Paste, Canned
1/2 cup Dry Sherry Wine
3 1/2 qts Water, Hot
3 oz Custom Culinary® Gold Label Beef Base
1/4 cup Chives, Fresh, Chopped Fine

Recommended Product: 9317 Gold Label Beef Base

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base

Directions

  1. In a 2 gallon stock pot over medium high heat, melt butter. Add onions, shallots and leeks; sauté 5-6 minutes until tender. Reduce heat to medium and continue cooking 15-20 minutes to develop rich caramelized color and flavor. Stir occasionally.
  2. Add tomato paste, blend thoroughly and cook 1 minute, stirring constantly. Add dry sherry and bring to a boil.
  3. In a separate container, blend water and Custom Culinary® Gold Label Beef Base. Add to onion mixture. Increase heat to medium high; gently boil 10-15 minutes to blend all flavors.
  4. To Serve: Garnish each portion with fresh chopped chives.
  5. For a Classic Style: Add a garlic crostini topped with Gruyère or smoked provolone cheese, melted under the broiler until golden.

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