Recipes

French Onion Soup 

Ingredients:

• 5 lb bag ‘All Ready Brands’ caramelized onions

• 1/2 cup ap flour

• 1 cup dry white wine 

• 2 gallons chicken stock

• 2 gallons beef stock

• 1/4 cup Dijon mustard

• Salt and pepper to taste

• (optional) 1 tsp each chopped fresh thyme and chopped fresh rosemary 

• 1/4 cup dry California sherry      

Method:

1. In a 4 gallon pot, add onions and flour and heat over a high flame until flour is light brown about 5-10 minutes. 

2. Add white wine and reduce until dry.

3. Add stocks, mustard and bring to a simmer.

4. Simmer 15 minutes.

5. Remove from heat. Stir in sherry and herbs.

6. Use as desired.

Yields 4 gallons

Cremini Mushroom Bisque

Ingredients:

• 5 lb bag ‘All Ready Brands’ Sautéed Cremini Mushrooms 

• 2 cups ‘All Ready Brands’ Caramelized Onions

• 4-5 cloves whole fresh garlic

• 1 cup dry crisp white wine

• 1.5 gallons chicken stock

• Salt and pepper

• 1/2 gallon half and half

• 1 tsp each finely chopped fresh thyme and chopped fresh rosemary

• 1 cup jasmine rice

• 1 tbsp nutritional yeast (optional)

• 1/4 cup dry California sherry

Method

1. Over high heat In a 4 gallon sauce pot, add sautéed cremini mushrooms, caramelized onions, garlic and white wine.

2. Cook until dry.

3. Add chicken stock and jasmine rice.

4. Bring to a rapid boil and simmer for 20 minutes.

5. With an immersion blender purée mixture in pot.

6. Add half and half and bring to a simmer. Remove from heat.

7. Add yeast and sherry.

Yields 3 gallons