By Chef Montaser Masoud

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Servs: 10   Makes: gm   Prep:   Cook:

About Me:Montaser Masoud Adopting value for money principle. By knowing our forecast as well business nationalities mix to deliver the expected quality and quantity meets our guest expectation Explain kitchen chef yield concept and yield percentage. Calculate the cost of a recipe for kitchen menu.

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  • add   4 1/2 pounds onions, sliced thin
  • add   1/3 cup butter
  • add   1/4 cup sugar, optional
  • add   3 1/3 pints beef broth
  • add   3 1/3 cups California wild rice, cooked
  • add   2 tablespoons port wine
  • add   30 French baguette slices, lightly toasted
  • add   2 2/3 cups grated Gruy?re of Swiss cheese
  • add   salt and pepper to taste
  • add   Preparation
  • add   Saut? onions in butter over medium heat 15 minutes, stirring frequently. If desired, sprinkle with sugar. Caramelize approximately 45 minutes. Season with salt and pepper.
  • add   Add half of the broth, simmer uncovered 15 minutes. Add remaining broth andrice, simmer 5 minutes, remove from heat and stir in wine.
  • add   Top each serving with 3 bread slices, sprinkle with cheese. Run under grill to melt cheese. Serve immediately.

Instructions

  1. 4 1/2 pounds onions, sliced thin
  2. 1/3 cup butter
  3. 1/4 cup sugar, optional
  4. 3 1/3 pints beef broth
  5. 3 1/3 cups California wild rice, cooked
  6. 2 tablespoons port wine
  7. 30 French baguette slices, lightly toasted
  8. 2 2/3 cups grated Gruy?re of Swiss cheese
  9. salt and pepper to taste
  10. Preparation
  11. Saut? onions in butter over medium heat 15 minutes, stirring frequently. If desired, sprinkle with sugar. Caramelize approximately 45 minutes. Season with salt and pepper.
  12. Add half of the broth, simmer uncovered 15 minutes. Add remaining broth andrice, simmer 5 minutes, remove from heat and stir in wine.
  13. Top each serving with 3 bread slices, sprinkle with cheese. Run under grill to melt cheese. Serve immediately.

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