I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several batches), I am looking for an easier way:
could I bake a large amount (~20 onions) in an oven to achieve a similar effect?
should I put them in a pressure cooker?
are there even better alternatives?
In particular if anyone has advice as far as what else or details as to how to make it work (temperatures for ovens, convection/broil, pressure to cook at, etc. (I already read this, which while it would help, aims mostly at speeding it up & not doing a large amount which is more along the lines of what I am thinking) I would be interested, as I don't want to experiment with a large quantity of onions several times in order to get it right
P.S. - I am using yellow onions, although I'd imagine this would apply to all onions
P.S. #2 - what do restaurants do?