Easy Onion Soup

A rich beef broth with Spanish onions topped with a homemade crouton and melted provolone cheese.baked french onion soup au gratin


  • 2  gal   Water
  • 10 lb    Spanish Onion Julienne sliced
  • 1 cup   Cooking Sherry
  • 6 cans  Beef Consomme (48 oz cans)
  • ½ lb      Beef Base


  • Combine all ingredients in 32 quart pot
  • Bring to a boil then reduce to a low simmer.
  • Continue to simmer for approximately 15 minutes.

Serving Suggestions:

  • Top with a homemade crouton and melted provolone cheese.
  • Accompany with a Garden Salad for a light lunch.
  • Serve in a Bread Bowl with fresh cut fruit.
  • Yield: Approximately 5 gallons or 64 – 10oz portions

Baked French Onion Soup Au Gratin

Traditionally onion soup is served in an oven safe crock, topped with a toasted crouton and Swiss Cheese. Place your onion soup beneath a tiop broiler or cheese melter until a light toasted finish is achieved.

Chef’s notes:

  •  Substituting provolone cheese adds a smooth smokey flavor.
  • Add Gorgonzola or bleu cheese crumbles for a one of a kind signature soup for your restaurant.

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