T.B.H.  Onion Soup
Servings:   6 Gallons
Category: SOUP - Soup
Country/or origin: FRANCE
1 cup                    Olive Oil
4 oZ                     Butter
25 Lb                   white Onions, thinly sliced
1 cup                    dry Sherry or Cognac
5 gallons               Beef stock
4 oZ                     fresh Thyme, chopped
8 oZ                     Chives, chopped
1 oZ                     black Pepper
In a soup pot over medium heat, add butter and oil.       When butter is melted, add onions.        Cook, stirring occasionally so onions do not burn.       As soon as onions start to brown, approximately 15 minutes, reduce heat to medium-low and stir more often, until onions are a rich brown color, about 45 minutes.        Add sherry or cognac and beef stock.      Bring to a boil and reduce heat to simmer. Simmer 20 minutes.      Add thyme, chives, and pepper.       Serve.
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