Servings: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each
3 cups (1 lb) onions, dry, finely chopped
3 cups (1 lb 8 oz) meat drippings and clear fat or shortening
1 quart (1 lb 2 oz) flour, wheat, hard
2 7/8 quart (2-No. 3 cyl can) juice, tomato, hot
1-1/4 gallon stock, beef, or water
4-1/2 tablespoon (3 oz) salt
1 tablespoon pepper, black
Sauté onions in drippings and fat until light yellow. Add flour to sauté ed onions and fat; stir until well blended. Combine juice and stock. Add cold roux, stirring constantly. Bring to a boil; reduce heat and simmer 5 minutes or until thickened.
NOTE:
5 oz Soup and Gravy base and beef and 1-1/4 gallon water, may be used in place of stock.