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
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 butter or margarine and flour together until smooth. Add roux and 1 tablespoon salt to milk, stirring constantly. Simmer 5 minutes or until thickened. Pour sauce over onions. Bake in 350 degrees F. oven for 20 to 30 minutes or until onions are heated thoroughly.
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.