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Cream Onion Gravy for 100


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Servings: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each

5 1/2 cups (1 lb 10 oz) milk, nonfat, dry
1 3/4 gallon water, warm
3 quart (4 lb onions, dry, chopped
3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening
1 quart (1 lb 2 oz) flour, wheat, hard
4 1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black

Reconstitute milk and warm water; heat to just below boiling. Do NOT BOIL. Saute onions
in fat until light yellow. Add flour; blend together. Add cold roux to milk, stirring
constantly. Bring to a boil; reduce heat and simmer 5 minutes until thickened. Add salt
and pepper.

NOTE:
Other types of milk may be used.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.