ONIONS (CANNED)

Ingredients

Ingredient Weight Measure Issue
ONIONS,CANNED,WHOLE,TINY,INCL LIQUIDS 37-3/4 lbs 4 gal 3-1/8 qts

Method

1 Pour off half the liquid.
2 Place onions in steam-jacketed kettle or stock pot.
3 Heat to a simmer. Simmer about 10 minutes, stirring gently. DO NOT BOIL. CCP: Heat to 145 F. or higher for 15 seconds.
4 Place onions in serving pans. Garnish if desired. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
33 cal 7 g 2 g 0 g 0 mg 635 mg 77 mg

Portion

3/4 Cup

Yield

100


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