Roasted Onion Soup

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary^® Gold Label Low Sodium Beef Base, Roasted Onion Soup beings together the flavors of Spanish onions, shallots, garlic, brandy, and parmesan cheese.

Made with:

What You'll Need

Yield: 3 gallons

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

PREPARATION

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.
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.
Remove from oven and add 2 quarts of beef stock to deglaze roasting pan.
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.