Source: U.S. Department of Defence
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Onion Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 004 00
ONION SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
107 cal
8g
2g
8g
1 mg
1271 mg
19 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,SLICED
11-3/8 lbs
2 gal 3-1/4 qts
12-2/3 lbs
SHORTENING,VEGETABLE,MELTED
1-1/2 lbs
3-3/8 cup
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 oz
2 cup
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
BEEF BROTH
5 gal 1 qts
Method
1 Saute onions in shortening or salad oil until lightly browned.
2 Blend flour and pepper with sauteed onions. Blend well. Prepare broth according to package directions. Add to onion mixture. Stir
well. Simmer 15 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 107 cal |
| Carbohydrates: | 8g |
| Protein: | 2g |
| Fat: | 8g |
| Cholesterol: | 1 mg |
| Sodium: | 1271 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,SLICED | 11-3/8 lbs | 2 gal 3-1/4 qts | 12-2/3 lbs |
| SHORTENING,VEGETABLE,MELTED | 1-1/2 lbs | 3-3/8 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 8-7/8 oz | 2 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| BEEF BROTH | 5 gal 1 qts |
| Method: | |
|
1 Saute onions in shortening or salad oil until lightly browned. 2 Blend flour and pepper with sauteed onions. Blend well. Prepare broth according to package directions. Add to onion mixture. Stir well. Simmer 15 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
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