Quick onion gravy (soup d
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6¼ | quart | WATER; BOILING |
| 1¼ | pounds | FLOUR GEN PURPOSE 10LB |
| 12 | ounces | SOUP GRAVY BASE BEEF |
| 1¼ | pounds | SHORTENING; 3LB |
Directions
1. SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN
PARTICLES REMAINING IN PAN.
2. COOK OVER LOW HEAT ON TOP OF RANGE OR IN 375 F OVEN 30 MINUTES UNTIL FLOUR
IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER BROWNING.
3. UE BOILING WATER COMBINED WITH CANNED, DEHYDRATED ONIO SOUP; SIMMER 10 MINUTES. ADD ROUX TO SOUP MIXTURE, STIRRING CONSTANTLY.
Recipe Number: O01607
SERVING SIZE: ¼ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Basic onion soup
- Brown onion soup
- Classic onion soup
- Cream onion gravy
- Creamy onion gravy
- Easy onion soup
- Four onion soup
- Onion and mushroom gravy
- Onion gravy
- Onion mushroom gravy
- Onion soup
- Onion soup #1
- Onion soup (kd)
- Onion soup gratinee
- Puree of onion soup
- Quick onion-mushroom gravy
- Red onion soup
- Simple onion soup
- Thick onion soup
- White onion soup