onion soup base, Voltaire

Onion soup, bistro Voltaire: This is the standard bistro version we use. It's classic prep, certainly needs a lot of seasonings. Makes an 8qt batch, 2 gallons. 24 yellow Spanish onions=16qt Julienne, fine slice. 1lb butter. 1/4 cup canola oil. 4TB salt. 1/3 cup sugar. 200 turns black peppermill. 7lb roasted beef trim, drained oil an 30's tied in cheese cloth with 5 bay leaves. 1 1/2 cup white wine. 4qt veal stock. 6 cloves garlic, smashed. 5 shallots, dice medium. Melt butter and oil. Add onion, shallots, and garlic. Cook 45 minutes until water becomes to leave. At this point add the salt, pepper, sugar and cook for 4-6 hours until nicely browned. Once seasoned onions are cooked and caramelized add beef trim in cheescloth and the wine. Cook wine down to sec, then add veal stock. Cook 3-4 more hours always seasoning. Once the right flavor and consistency are obtained, chill and package.