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Onion Soup for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

6 1/2 gallon stock, beef, clear
3 1/3 cups (1 lb 8 oz) shortening, melted
11 1/4 quart (15 lb) onions, dry, thinly sliced
2 cups (8 oz) flour, wheat, hard, sifted
6 tablespoon (4 oz) salt
2 teaspoon pepper, black

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:
Beef Stock. See "Beef Stock" recipe.

1 lb 8 oz Soup and Gravy base, beef with 6 gallon water may be used.




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