Frank's Recipes! Onion Gravy for 100

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Onion Gravy for 100

Servings: 100 Portions (2 1/4 Gallons)
Portions: 1/3 Cup Each
Pan Size: 18 by 24-inch Roasting Pan

3 quart (4 lb) thinly sliced dry onions
1 cup (8 oz) melted shortening
3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening
1 1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
2 gallon stock, hot
4 1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
1 clove garlic, dry, crushed

Saute onions in shortening until onions are tender.

Sprinkle flour evenly over drippings and fat in bottom of pan. Cook over low heat on top
of range or in 375 degrees F. oven 30 minutes or until flour is a rich brown color. Stir
frequently to avoid over-browning. Add roux to stock, stirring constantly. Add onions to
gravy. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring
constantly. Add salt, pepper and garlic.

NOTE:
8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in and season to taste.