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

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources