QUICK ONION GRAVY

Ingredients

Ingredient Weight Measure Issue
SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
SOUP,DEHYDRATED,ONION 12 oz 2-5/8 cup
WATER,BOILING 13 lbs 1 gal 2-1/4 qts

Method

1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Use boiling water combined with canned, dehydrated onion soup; simmer for 10 minutes.
3 Add soup mixture to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes or until thickened, stirring
constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
78 cal 7 g 1 g 5 g 0 mg 307 mg 7 mg

Portion

1/4 Cup

Yield

100


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