French Onion Soup- Catering
Yield
25 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | pounds |
onions
chopped |
|
| 3 | cups |
vegetable shortening
|
*
|
| 2 | quarts |
water
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 3 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 25 | slices |
bread
toasted |
|
| 1 ½ | cups |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | kg |
onions
chopped |
|
| 7.1E+2 | ml |
vegetable shortening
|
*
|
| 2 | quarts |
water
|
*
|
| 15 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 3 | quarts |
beef stock
prefer veal stock if possible |
*
|
| 25 | slices |
bread
toasted |
|
| 355 | ml |
Parmesan cheese
grated |
|
Directions
Simmer onions in shortening until light brown.
Cover with water and cook for 10 minutes in covered pan.
Add seasonings and beef stock.
Cut slices of toast into fancy shapes and place one in each soup plate.
Pour the hot soup over, sprinkle with cheese and serve.
