Fried onions
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | pounds | ONIONS DRY |
| 3⅛ | cup | SHORTENING; 3LB |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F.
OVEN
:
1. HEAT ABOUT 1½ CUPS SHORTENING OR SALAD OIL IN EACH PAN.
2. PLACE 12 LB 8 OZ ONIONS IN EACH PAN. COOK 40 MINUTES OR UNTIL TENDER AND LIGHTLY BROWNED, STIRRING OCCASIONALLY TO PREVENT BURNING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 27 LB 12 OZ DRY ONIONS A.P. WILL YIELD 25 LB THINLY SLICED ONIONS.
NOTE: 2. IN STEP 2, ONIONS MAY BE COOKED ON PREHEATED GREASED 350 F.
GRIDDLE.
3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25.
4. ONE NO. 16 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: Q03600
SERVING SIZE: ¼ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .