Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
20 lb. onions, dry, quartered
3 gallon water, 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
1 bay leaf
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, bay leaf, salt, pepper, and cloves. Heat to boiling; cook 5 minutes. 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.
Other sizes and types of pans may be used.