This is one of the two base recipes for French Onion Soup, the other is Beef Stock. Both recipes will be published on this blog and linked to this post in the future.
This recipe takes all day, it isn't much work, but the onions need 8+ hours, and should be stirred a couple of times an hour.
8 pounds yellow onions
1 stick unsalted butter
Also the photos are of a 20 pound batch, it scales up very well just takes more time.
Twenty pounds of onions.
Take off enough of both ends of the onion that the slices won't be held together by the core. Thomas Keller would have you remove the core, but I prefer it.
After a while you will need to let the onion fall on its new long side and continue to cut.
Get your pan, rinse it off and put it on a very low burner. Let it dry off. That pan is also used to boil bagels and for canning half pints and smaller jars.
Put in the butter and salt and let it melt.
Add the onions, stirring from time to time.
After two hours, increase the heat but not much.
You are not trying to saute the onions, this is a slow caramelization, where the sugar in the onion will slowly turn brown. This batch will still be going at 8 PM and I started it at a 9 AM.
Freeze in cup and one half put ups, in this case with holding enough for tomorrow's lunch.
These also work really well if you wish to saute them for a steak.
Dishes where you are throwing prepared ingrediants together for a fast meal. Don't use them in a stew, as the stew needs to cook long enough to cook onions in it.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.