Frank's Recipes! Onions Au Gratin for 100

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Onions Au Gratin for 100

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

5 gallon (20 lb) onions, dry, 1/2-inch slices
3 gallon water, boiling
1/2 cup (5 oz) salt
4 1/3 cups (1 lb 4 oz) milk, nonfat, dry
5 1/2 quart 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 tablespoon salt
4 1/2 cups (1 lb 8 oz) cheese, Cheddar, ground
3 cups (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted
3/4 cup (4 oz) cheese, Cheddar, ground

Add 1/2 cup salt to 3 gallon 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 3 cups
butter or margarine and flour together until smooth. Add roux and 1 tablespoon salt to milk,
stirring constantly. Simmer 5 minutes or until thickened. Add Cheddar cheese to sauce.
Combine sauce over onions. Place in roasting pan.

Mix dry bread crumbs, 1 cup melted butter or margarine, and 3/4 cup cheddar cheese.
Sprinkle over top of mixture. Bake in 350 degrees F. oven for 20 minutes or until
browned.

NOTE:
22 lb dry onions A.P. will yield 20 lb sliced onions.

6 quart other types of milk may be substituted for nonfat dry milk and water.

20 lb peeled, whole, dry, ready-to-use onions may be used. Slice onions.