Recipe#1121

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

INGREDIENTS

20 lb. onions, dry, quartered
3 gal. qater, boiling
5 tbsp. (3 1/2 oz) salt
1 1/2 gal. (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned
1/4 cup (2 oz) sugar, granulated
1 bay leaf
3 tbsp. salt
1 tbsp. cloves, whole
2 tsp. pepper, black
2 cups (1 lb) shortening, melted or salad oil
1 cup (4 oz) flour, wheat, general purpose, sifted

INSTRUCTIONS

Cook onions in salted water 15 minutes or until tender; drain. Spread about 1 1/4 gal onions in each pan. Combine tomatoes, sugar, bay leaf, salt, pepper, and cloves. Heat to boiling; cook 5 minutes. Remove bay leaf and cloves. Blend melted shortening or salad oil and flour together; stir until smooth; add to tomatoes, stirring constantly. Cook 10 minutes or until slightly thickened. Pour 3 qt tomato mixture over onions in each pan. Bake 15 minutes.

NOTE: 1. 22 lb 4 oz dry onions A.P. will yield 20 lb quartered onions.
2. Other sizes and types of pans may be used.