INGREDIENTS:½ cup canola oil 8 lbs. beef bottom round, cubed 9 onions, julienne 2 cups all purpose flour 1 gallon homemade beef stock ½ cup tomato paste 3 bay leaves 1 tsp. fresh thyme, chopped fine ½ tsp. Kosher salt 1 tsp. black pepper 3 oz. Madeira or Sherry wine ½ French baguette, cut into 12, 1 in. slices 1 Tbsp. garlic, chopped fine 3 oz. butter, melted 24, 1-oz. silces Swiss cheese 24, 10-oz. onion soup crocksDIRECTIONS:1. In a skillet heat the canola oil, add the beef and sear until ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.