French Onion Potato Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
48 servings

Classic French Onion soup gets a boost from scalloped potatoes in this recipe, which also features sweet onions, Gruyère cheese and a baguette.

Ingredients

2 gal. water
1/2 cup chicken or vegetable soup base
36 oz. Classic Casserole Scalloped Potatoes
4 oz. olive oil
4 lbs. sweet onions, halved, very thinly sliced
1/4 cup sugar
48 slices baguette, toasted
4 lbs. Gruyère cheese, shredded

Steps

1. In stockpot, bring water and soup base to a boil. Whisk in seasoning packets. Stir in potatoes. Bring to a boil. Reduce heat and simmer 20 mins. or until potatoes are tender.

2. Heat oil in skillet over medium heat. Add onions and sugar. Cook, stirring occasionally, 15 mins. or until tender and golden; stir in potato mixture.

3. To serve, ladle soup into 1-cup ovenproof ramekins. Top each with baguette slice; sprinkle with 1⁄3 cup shredded cheese. Heat under broiler until cheese is melted and browned.
Recipe by Basic American Foods

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources