French Onion Potato Soup
Sweet and delicious caramelized onions and tender sliced potatoes swimming in a savory vegetable broth. Crowned with a golden-brown French baguette slice dripping with melted Gruyere cheese.
Cost per serving -- 1.01 Total cost for 48 servings $48.65
Note: Recipe cost is based on seasonal averages and does not reflect labor cost. All costs are based on nationwide averages and may vary in your region.
Serving size: 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Water |
2 gal.
|
In stockpot, bring water and soup base to boil. Whisk in seasoning packets. |
| Chicken or vegetable soup base |
1/2 cup
|
|
| Classic Casserole® Scalloped Potatoes |
36 oz.
|
Stir in potatoes. Bring to boil. Reduce heat and simmer 20 minutes or until potatoes are tender. |
| Olive Oil |
4 oz.
|
Heat oil in skillet over medium heat. Add onions and sugar. Cook, stirring occasionally, 15 minutes or until tender and golden; stir into potato mixture. |
| Sweet onions, halved, very thinly sliced |
4 lb.
|
|
| Sugar |
1/4 cup
|
|
| Slices toasted baguette |
48 slice
|
To serve, ladle soup into 1-cup oven-proof ramekins. Top each with a baguette slice; sprinkle with 1/3 cup shredded cheese. Heat under broiler until cheese is melted and browned, 1 to 2 minutes. |
| Shredded Gruyere cheese |
4 lb.
|
|
Nutritional Information Per Serving
| Calories — 290 |
Protein — 14.7 g |
SatFat — 7.0 g |
| Fat — 16.4 g |
Carbs — 21.0 g |
Fiber — 0.9 g |
| Iron — 0.9 mg |
Sodium — 639.5 mg |
Potassium — 157.0 mg |
| Zinc — 1.8 mg |
Vitamin A — 700 IU |
Riboflavin — 0.2 mg |
| Niacin — 1.4 mg |
Calcium — 420.0 mg |
Cholesterol — 41.8 mg |
| Thiamine — 0.2 mg |
Phosphorus — 278.9 mg |
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