Servings: 100 Portions (2-1/4 Gallons)
Portions: 1/3 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
3 quart (4 lb) thinly sliced dry onions
1 cup (8 oz) melted shortening
3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening
1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
2 gallon stock, hot
4-1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
1 clove garlic, dry, crushed
Sauté onions in shortening until onions are tender.
Sprinkle flour evenly over drippings and fat in bottom of pan. Cook over low heat on top of range or in 375 degrees F. oven 30 minutes or until flour is a rich brown color. Stir frequently to avoid over-browning. Add roux to stock, stirring constantly. Add onions to gravy. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add salt, pepper and garlic.
NOTE:
8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in and season to taste.