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Ingredients
- 1/3 cup olive oil
- 10 lbs onions, thinly sliced
- 2 tsp sugar
- 4 oz flour
- 2 pkgs Butter Buds powder
- 2 1/2 gals water, boiling
- 40 pkgs salt-free beef bouillon
- 3 cups dry vermouth
- 3 Tbsp mustard, dijon-style
- 3 Tbsp Worcestershire sauce
- pepper to taste
- 4 oz grated parmesan cheese
- 6 oz croutons
Directions
- In a large, heavy pot, heat oil. Add onions, turn heat high and cook, partially covered, for 15 minutes or until onions are tender. Stir occasionally. Sprinkle sugar over onions, reduce heat and cook uncovered, stirring often, until onions are golden brown (30-40 minutes).
- Sprinkle flour and Butter Buds over onions and stir-cook for 3 minutes.
- Whisk in boiling water, bouillon, and vermouth. Bring to a boil, lower heat to simmer. Partly cover and simmer for 40 minutes.
- Stir in mustard, Worcestershire, and pepper to taste.
- Top each serving with a teaspoon of parmesan cheese and a scant tablespoon of croutons.
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