Recipe#1034

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

6 1/2 gal. stock, beef, clear
3 1/3 cups (1 lb 8 oz) shortening, melted
11 1/4 qt. (15 lb) onions, dry, thinly sliced
2 cups (8 oz) flour, wheat, hard, sifted
6 tbsp. (4 oz) salt
2 tsp. pepper, black

INSTRUCTIONS

Bring beef stock to boiling point. Saute onions in shortening until lightly browned. Remove from shortening and set aside. Blend flour, salt, pepper and shortening to form a roux. Stir into hot stock. Simmer 10 minutes. Add sauteed onions; simmer 5 minutes.

NOTE: 1. Beef Stock. See "Beef Stock" recipe.
2. 1 lb 8 oz Soup and Gravy base, beef with 6 gal water may be used.