60 Servings
1 Hour, 15 Minutes
Allergens
Saute diced onions in oil until golden brown.
Seperately saute onion rings in oil. Add sugar to onion rings, stir until caramelized.
In a 16 quart pot prepare roux with flour and oil.
Add soup and sauteed onions. Cook for 30 minutes.
Notes:
Recipe courtesy of Clymer Terrace, Brooklyn, New York
Photography and styling by Peri Photography
