French Onion Au Gratin Base

Yield: 
4 gal
Amount: 
8 oz
10 lb
6.5 qts
6.5 qts
(13 qts)
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10 oz
Ingredient: 
Butter
Onions, sliced thin
Beef stock
Chicken Stock
(Or substitute with Vegetable and Mushroom base)
Salt
Pepper
Sherry (optional)
Method: 
  1. Heat butter in stockpot over moderate heat, add onions and cook until caramelized
  2. Add the stock and simmer until the onions are very tender and the flavors are well combined
  3. Season to taste with salt and pepper
  4. Add sherry if desired
  5. Cool and refrigerate until use
Dish: 
French Onion Au Gratin Base