French Onion Soup


  • 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


  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

All Ready Brands & RC Fine Foods

Caramelized Onion Soup

‘Pub Style’


  • 1 lb No Added MSG Oven Roasted Chicken Base *
  • 1 (8 oz.) pkg No Added MSG Beef Au Jus Mix *
  • 6 gallons of filtered water
  • 5 lb bag All Ready Brands Caramelized Onions


  1. Place 6 gallons of cold water in stock pot. Add 1lb base and 1 pkg Au Jus Gravy Mix. Bring to a boil stirring well to dissolve base. Simmer 5 minutes.
  2. Add 5 lb bag of caramelized onions and return to a boil. Simmer 5 minutes.
  3. Cover and let sit 10 minutes to infuse flavors.

Suggested Additions:

  1. Dry sherry or a Spanish Amontillado, to taste
  2. Dry white wine: California Chardonnay
  3. Dijon Mustard
  4. Replace filtered water with vegetable stock
  5. Gluten free base
  6. Reduced sodium base

Yields 6 gallons


$0.06 per ounce

$0.48 per serving

*Note: Costs can be reduced by using larger pack sizes of RC Fine Foods bases.

Cremini Mushroom Bisque


  • 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


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