Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
6-1/2 gallon stock, beef, clear
3 1/3 cups (1 lb 8 oz) shortening, melted
11-1/4 quart (15 lb) onions, dry, thinly sliced
2 cups (8 oz) flour, wheat, hard, sifted
6 tablespoon (4 oz) salt
2 teaspoon pepper, black
Bring beef stock to boiling point. Sauté onions in shortening until lightly browned. Remove from shortening and set aside. Blend flour, salt, pepper and shortening to form a roux. Stir into hot stock. Simmer 10 minutes. Add sauté ed onions; simmer 5 minutes.
NOTE:
Beef Stock. See “Beef Stock” recipe.
1 lb 8 oz Soup and Gravy base, beef with 6 gallon water may be used.