Source: U.S. Department of Defence
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Onion Gravy
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 016 06
ONION GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
84 cal
6g
1g
6g
0 mg
363 mg
5 mg
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
BEEF BROTH
1 gal 2 qts
ONIONS,FRESH,SLICED
2-1/4 lbs
2 qts 1 cup
2-1/2 lbs
SHORTENING
2-3/4 oz
1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Method
1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Prepare stock according to package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10
minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Saute thinly sliced, fresh onions in melted shortening or salad oil until onions are tender. Drain and add to gravy.
4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 84 cal |
| Carbohydrates: | 6g |
| Protein: | 1g |
| Fat: | 6g |
| Cholesterol: | 0 mg |
| Sodium: | 363 mg |
| Calcium: | 5 mg |
| 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 | |
| BEEF BROTH | 1 gal 2 qts | ||
| ONIONS,FRESH,SLICED | 2-1/4 lbs | 2 qts 1 cup | 2-1/2 lbs |
| SHORTENING | 2-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes. 2 Prepare stock according to package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Saute thinly sliced, fresh onions in melted shortening or salad oil until onions are tender. Drain and add to gravy. 4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence