Preheat a large rondo over medium heat for 3 to 5 minutes.
Add oil and onions. Allow onions to slowly caramelize, stirring as needed (approximately every 2 to 3 minutes).
Cook for 30 to 45 minutes until onions are deep brown. When onions are thoroughly caramelized, add sherry and reduce until nearly dry.
Add water.
Add Custom Culinary® Gold Label Savory Roasted® Beef Base and stir until it melts and combines well with water and onion. Simmer for 10 minutes.
To prepare for serving, add onion soup to an oven-safe cup or bowl. Top with a toasted baguette slice, Gruyère and a sprinkling of Parmesan. Brown the cheese under the salamander or in a hot oven for 2 to 3 minutes.
Ingredients
3 oz oil, vegetable
10 lbs onion(s), julienned ¼ in. thick
8 oz sherry
4 qt water
12 oz Custom Culinary® Gold Label Savory Roasted® Beef Base
