SPANISH ONIONS

Ingredients

Ingredient Weight Measure Issue
ONIONS,FRESH,QUARTERED 15 lbs 3 gal 2-7/8 qts 16-2/3 lbs
WATER,BOILING 25-1/8 lbs 3 gal
SALT 3-1/8 oz 1/4 cup 1-1/3 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 13-1/4 lbs 1 gal 2 qts
PEPPERS,GREEN,FRESH,CHOPPED 4 lbs 3 qts 1/8 cup 4-7/8 lbs
CELERY,FRESH,CHOPPED 3 lbs 2 qts 3-3/8 cup 4-1/8 lbs
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
OIL,SALAD 1 lbs 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 oz 1 cup

Method

1 Cook onions in salted water 15 minutes or until tender; drain.
2 Spread 1-1/4 gallon onions in each steam table pan.
3 Combine tomatoes, peppers, celery, sugar, and pepper. Heat to boiling; simmer until vegetables are tender.
4 Blend salad oil and flour together; stir until smooth; add to tomatoes, stirring constantly. Cook 10 minutes or until slightly
thickened.
5 Pour 3 quarts tomato mixture over onions in each pan. Bake in 350 F. oven for 15 minutes. CCP: Heat to 145 F. or higher for 15
seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
97 cal 13 g 2 g 5 g 0 mg 446 mg 44 mg

Portion

1/2 Cup

Yield

100


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