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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|unsalted butter||3 tbsp.|
|onion||90 oz.||22 cups|
|red onion||58 oz.||10 cups|
|shallot||12 oz.||3 cups|
|garlic||1 oz.||0 1/4 cups|
|all-purpose flour||2 oz.||0 1/2 cups|
|dry sherry||2 cups|
|reduced sodium soy sauce||0 1/2 cups|
|kosher salt||3 tbsp.|
|black pepper||1 tbsp.|
|fresh thyme leaves||2 tbsp.|
|fresh parsley||2 tbsp.|
|Parmesan cheese||3.5 oz.||0 3/4 cups|
|chives||0.75 oz.||0 1/2 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.|
|2. Add garlic and simmer for 2 minutes.
|3. Add flour and whisk roux until thickened and dark, about 15 minutes, stirring often.
|4. Stir in sherry and soy sauce until thickened and smooth. Cook 2 minutes while stirring often.|
|5. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water. Bring to a boil.
|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.
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 garnish. Serve immediately.