Source: U.S. Department of Defence
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French Onion Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 004 01
FRENCH ONION SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
163 cal
13 g
3g
11 g
9 mg
1377 mg
51 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,SLICED
11-3/8 lbs
2 gal 3-1/4 qts
12-2/3 lbs
SHORTENING,VEGETABLE,MELTED
1-1/2 lbs
3-3/8 cup
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 oz
2 cup
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
WORCESTERSHIRE SAUCE
2-1/8 oz
1/4 cup 1/3 tbsp
BEEF BROTH
5 gal 1 qts
BREAD,WHITE,STALE,SLICED
2 lbs
1 gal 2-1/2 qts
BUTTER,MELTED
12 oz
1-1/2 cup
CHEESE,PARMESAN,GRATED
5-1/4 oz
1-1/2 cup
Method
1 Saute onions in shortening or salad oil until lightly browned.
2 Blend flour, pepper and Worcestershire sauce with sauteed onions. Blend well. Prepare broth according to package directions. Add
onion mixture; stir well. Simmer 15 minutes.
3 Prepare Parmesan Croutons. Trim crusts from bread; cut bread into 1/2-inch cubes. Place bread cubes on sheet pans. Brown
lightly in 325 F. oven, 20 to 25 minutes or in 375 F. convection oven, 6 minutes on high fan, open vent. Melt butter or margarine;
blend in grated Parmesan cheese. Pour mixture over lightly browned croutons in steam table pans; toss lightly.
4 Place 8 croutons in each soup bowl; pour soup over croutons. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 1, 2 lbs bread will yield about 1 gallon lightly browned croutons.
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https://theodora.com/recipies/soups/french_onion_soup.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 163 cal |
| Carbohydrates: | 13 g |
| Protein: | 3g |
| Fat: | 11 g |
| Cholesterol: | 9 mg |
| Sodium: | 1377 mg |
| Calcium: | 51 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,SLICED | 11-3/8 lbs | 2 gal 3-1/4 qts | 12-2/3 lbs |
| SHORTENING,VEGETABLE,MELTED | 1-1/2 lbs | 3-3/8 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 8-7/8 oz | 2 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| WORCESTERSHIRE SAUCE | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| BEEF BROTH | 5 gal 1 qts | ||
| BREAD,WHITE,STALE,SLICED | 2 lbs | 1 gal 2-1/2 qts | |
| BUTTER,MELTED | 12 oz | 1-1/2 cup | |
| CHEESE,PARMESAN,GRATED | 5-1/4 oz | 1-1/2 cup |
| Method: | |
|
1 Saute onions in shortening or salad oil until lightly browned. 2 Blend flour, pepper and Worcestershire sauce with sauteed onions. Blend well. Prepare broth according to package directions. Add onion mixture; stir well. Simmer 15 minutes. 3 Prepare Parmesan Croutons. Trim crusts from bread; cut bread into 1/2-inch cubes. Place bread cubes on sheet pans. Brown lightly in 325 F. oven, 20 to 25 minutes or in 375 F. convection oven, 6 minutes on high fan, open vent. Melt butter or margarine; blend in grated Parmesan cheese. Pour mixture over lightly browned croutons in steam table pans; toss lightly. 4 Place 8 croutons in each soup bowl; pour soup over croutons. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Notes 1 In Step 1, 2 lbs bread will yield about 1 gallon lightly browned croutons. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence