Recipe#1004

Servings: YIELD: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 cups (1 lb) onions, dry, finely chopped
3 cups (1 lb 8 oz) meat drippings and clear fat or shortening
1 qt. (1 lb 2 oz) flour, wheat, hard
2 7/8 qt. (2-No. 3 cyl cn) juice, tomato, hot
1 1/4 gal. stock, beef, or water
4 1/2 tbsp. (3 oz) salt
1 tbsp. pepper, black

INSTRUCTIONS

Saute onions in drippings and fat until light yellow. Add flour to sauteed onions and fat; stir until well blended. Combine juice and stock. Add cold roux, stirring constantly. Bring to a boil; reduce heat and simmer 5 minutes or until thickened.

NOTE: 5 oz Soup and Gravy base and beef and 1 1/4 gal water, may be used in place of stock.