FRENCH ONION SOUP

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 73
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0.6g
3%
Cholesterol 2mg
1%
Sodium 531mg
22%
Total Carbohydrate 12.3g
4%
Dietary Fiber 1.2g
5%
Protein 1.9g
4%
Vitamin A 3%
Vitamin C 13%
Calcium 5%
Iron 1%
Total Time

60 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Yields


A classic French onion soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation , rich with flavor from a variety of onions and herbs, with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 73
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0.6g
3%
Cholesterol 2mg
1%
Sodium 531mg
22%
Total Carbohydrate 12.3g
4%
Dietary Fiber 1.2g
5%
Protein 1.9g
4%
Vitamin A 3%
Vitamin C 13%
Calcium 5%
Iron 1%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
unsalted butter tbsp.
onion, 1/4 inch sliced 90 oz. 22  cups
red onion, sliced, 1/4- inch 58 oz. 10  cups
shallot, 1/8-inch sliced 12 oz. cups
1. Heat butter in a kettle. Add onions and shallots and sweat 10 minutes with lid on. Remove lid and cook 10 minutes, stirring often until onion mixture is very dark brown.
Weight Measure
garlic, peeled, minced 1 oz. 0 1/4  cups
2. Add garlic and simmer for 2 minutes.


 
Weight Measure
all-purpose flour 2 oz. 0 1/2  cups
3. Add flour and whisk roux until thickened and dark, about 15 minutes, stirring often.
 
Weight Measure
dry sherry cups
reduced sodium soy sauce 0 1/2  cups
4. Stir in sherry and soy sauce until thickened and smooth. Cook 2 minutes while stirring often.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 4 lb.
water qt.
5. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water.  Bring to a boil.

 
Weight Measure
kosher salt tbsp.
black pepper tbsp.
fresh thyme leaves tbsp.
fresh parsley, chopped tbsp.
6. Add black pepper, salt, thyme and parsley. Reduce heat and simmer 30 minutes or until tender and reduced and thickened.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.
Weight Measure
Parmesan cheese, shredded 4 oz. 0 3/4  cups
chives, chopped 1 oz. 0 1/2  cups

7. Use an 8 oz ladle to portion each serving of soup (1 cup).  Top each serving with 1 tsp. shredded Parmesan cheese and a sprinkling of chives for garnishServe immediately.

 
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