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Fried Onions
Source: U.S. Department of Defence

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VEGETABLES No.Q 036 00
FRIED ONIONS
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
101 cal
10 g
1g
7g
0 mg
3 mg
23 mg
Ingredient
Weight
Measure
Issue
OIL,SALAD
1-1/2 lbs
3 cup
ONIONS,FRESH,SLICED
25 lbs
6 gal 5/8 qts
27-3/4 lbs
Method
1 Heat 1-1/2 cups salad oil in each steam table pan.
2 Place 12 pounds 8 ounces onions in each pan. Cook 40 minutes in 400 F. oven or until tender and lightly brown, stirring
occasionally to prevent burning. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.



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Fried Onions

Yield: 100 Portion: 1/4 Cup
Calories: 101 cal
Carbohydrates: 10 g
Protein: 1g
Fat: 7g
Cholesterol: 0 mg
Sodium: 3 mg
Calcium: 23 mg

Ingredient Weight Measure Issue
OIL,SALAD 1-1/2 lbs 3 cup
ONIONS,FRESH,SLICED 25 lbs 6 gal 5/8 qts 27-3/4 lbs

Method:
1 Heat 1-1/2 cups salad oil in each steam table pan.
2 Place 12 pounds 8 ounces onions in each pan. Cook 40 minutes in 400 F. oven or until tender and lightly brown, stirring
occasionally to prevent burning. CCP: Heat to 145 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.

https://theodora.com/recipies/vegetables/fried_onions.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence