Recipe#1119

Servings: YIELD: 100 Portions (1 Pan)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

5 gal. (20 lb) onions, dry, 1/2-inch slices
3 gal. water, boiling
1/2 cup (5 oz) salt
4 1/3 cups (1 lb 4 oz) milk, nonfat, dry
5 1/2 qt. water and reserved liquid, warm
3 cups (1 lb 8 oz) butter or margarine, melted
3 1/4 cups (12 oz) flour, wheat, pastry, sifted
1 tbsp. salt

INSTRUCTIONS

Add 1/2 cup salt to 3 gal boiling water. Add onions to salted water. Bring to boil. Cook 10 to 15 minutes or until tender. Drain and set aside. Reserve liquid. Reconstitute milk and water and reserved liquid; heat to just below boiling. DO NOT BOIL. Blend butter or margarine and flour together until smooth. Add roux and 1 tbsp salt to milk, stirring constantly. Simmer 5 minutes or until thickened. Pour sauce over onions. Bake in 350 degrees F. oven for 20 to 30 minutes or until onions are heated thoroughly.

NOTE: 1. 22 lb dry onions A.P. will yield 20 lb sliced onions.
2. 6 qt other types of milk may be substituted for nonfat dry milk and water.
3. 20 lb peeled, whole, dry, ready-to-use onions may be used. Slice onions.