Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
6-1/2 gallon stock, beef, clear
3 1/3 cups (1 lb 8 oz) shortening, melted
11-1/4 quart (15 lb) onions, dry, thinly sliced
2 cups (8 oz) flour, wheat, hard, sifted
6 tablespoon (4 oz) salt
2 teaspoon pepper, black
1/4 cup Worcestershire sauce
1 gallon Parmesan Croutons, prepared
Bring beef stock to boiling point. Sauté 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 sauté ed onions; simmer 5 minutes. Prepare “Parmesan Croutons” in each soup bowl; pour soup over croutons.
NOTE:
Beef Stock. See “Beef Stock” recipe.
1 lb 8 oz Soup and Gravy base, beef with 6 gallon water may be used.