Recipes from Home: Nancy’s French Onion Soup

Menu Part: 
Soup
Cuisine Type: 
French
Serves: 
12 servings

Jim Cooley, executive Cchef for Bon Appétit Management Co., Starbucks Coffee Co., Seattle, says: “My mom worked when I was a kid and with three children she was always cooking in large batches. She would break dishes down in serving sizes and freeze them for a quick meal later. She had what must have been a 30-quart stockpot so her batches were quite large. The black pepper in this recipe would tend to settle on the bottom of the pot, so you always knew when you were eating the last of it because you would have black pepper covering the bottom of your bowl.”

Ingredients

1⁄2 lb. butter
5 lb. yellow onion, sliced thin
1 tbsp. salt
8 cups beef broth
1 tbsp. black pepper
2 tsp. dry thyme leaves
Swiss cheese for garnish
White toast for garnish

Steps

1. Melt butter in large stock pot. Add onions and salt. Cook slowly until onions are very caramelized.

2. Add broth, pepper and thyme. Bring to a boil.

3. Ladle into bowls and top with slice of Swiss cheese.

Note: Cooley’s mom made white bread toast and cut it into strips to dip in the soup.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources