Frank's Recipes! Spanish Onions for 100

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Spanish Onions for 100

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

15 lb. onions, dry, quartered
3 gallon qater, boiling
5 tablespoon (3 1/2 oz) salt
1 1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned
1/4 cup (2 oz) sugar, granulated
4 lb. sweet peppers, fresh, sliced
3 lb. celery, fresh, chopped
3 tablespoon salt
1 tablespoon cloves, whole
2 teaspoon pepper, black
2 cups (1 lb) shortening, melted or salad oil
1 cup (4 oz) flour, wheat, general purpose, sifted

Cook onions in salted water 15 minutes or until tender; drain. Spread about 1 1/4 gallon
onions in each pan. Combine tomatoes, sugar, sweet peppers, celery, salt, pepper, and
cloves. Simmer until vegetable are tender. 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 quart tomato mixture over
onions in each pan. Bake 15 minutes.

NOTE:
22 lb 4 oz dry onions A.P. will yield 20 lb quartered onions.

4 lb 14 oz sweet peppers A.P. will yield 4 lb slced sweet peppers.

4 lb 2 oz celery A.P. will yield 3 lb celery.

Other sizes and types of pans may be used.