Source: U.S. Department of Defence
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Quick Onion Gravy
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 016 07
QUICK ONION GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
78 cal
7g
1g
5g
0 mg
307 mg
7 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
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.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 78 cal |
| Carbohydrates: | 7g |
| Protein: | 1g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 307 mg |
| Calcium: | 7 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 | |
| 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. |
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