Fried onions

Yield: 100 Servings

Measure Ingredient
25 pounds ONIONS DRY
3⅛ cup SHORTENING; 3LB

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, .

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