Recipe#1035

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

6 1/2 gal. stock, beef, clear
3 1/3 cups (1 lb 8 oz) shortening, melted
11 1/4 qt. (15 lb) onions, dry, thinly sliced
2 cups (8 oz) flour, wheat, hard, sifted
6 tbsp. (4 oz) salt
2 tsp. pepper, black
1/4 cup Worcestershire sauce
1 gal. Parmesan Croutons, prepared

INSTRUCTIONS

Bring beef stock to boiling point. Saute onions in shortening until lightly browned. Remove from shortening and set aside. Blend flour, salt, pepper and shortening to form a roux. Stir into hot stock. Stir in 1/4 cup Worcestershire sauce. Simmer 10 minutes. Add sauteed onions; simmer 5 minutes. Prepare "Parmesan Croutons" in each soup bowl; pour soup over croutons.

NOTE: 1. Beef Stock. See "Beef Stock" recipe.
2. 1 lb 8 oz Soup and Gravy base, beef with 6 gal water may be used.