Recipe - Fried Onions

25 pound ONIONS DRY
3 1/8 cup SHORTENING; 3LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F.
OVEN
:

1. HEAT ABOUT 1 One half CUPS SHORTENING OR SALAD OIL IN EACH PAN.

2. PLACE 12 LB 8 OZ ONIONS IN EACH PAN. COOK 40 MINUTES OR UNTIL
TENDER AND LIGHTLY BROWNED, STIRRING OCCASIONALLY TO PREVENT BURNING.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 2, 27 LB 12 OZ DRY ONIONS A.P. WILL YIELD 25 LB THINLY
SLICED ONIONS.

NOTE: 2. IN STEP 2, ONIONS MAY BE COOKED ON PREHEATED GREASED 350 F.
GRIDDLE.

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A25.

4. ONE NO. 16 SCOOP MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: Q03600

SERVING SIZE: One fourth CUP (4

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.