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Name: French Onion Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: French
Ingredients: 1 1/2 c BUTTER PRINT SURE; 1/4 c Worcestershire Sauce; 1 1/2 c CHEESE GRATED 1LB; 1 1/2 lb SHORTENING; 3LB; 3 c SOUP GRAVY BASE BEEF; 15 lb Onions; 5 1/4 ga Water; 2 ts PEPPER BLACK 1 LB CN; 2 lb BREAD SNDWICH 22OZ #51; 2 c All Purpose Flour

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INGREDIENTS

1 1/2 c BUTTER PRINT SURE
1/4 c Worcestershire Sauce
1 1/2 c CHEESE GRATED 1LB
1 1/2 lb SHORTENING; 3LB
3 c SOUP GRAVY BASE BEEF
15 lb Onions
5 1/4 ga Water
2 ts PEPPER BLACK 1 LB CN
2 lb BREAD SNDWICH 22OZ #51
2 c All Purpose Flour

INSTRUCTIONS

1. SAUTE ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED. 2. BLEND FLOUR AND PEPPER WITH SAUTEED ONIONS. BLEND WELL. ADD SOUP AND GRAVY BASE AND WATER; ADD 1/4 CUP WORCESTERSHIRE SAUCE. TO SERVE PREPARE 1 RECIPE PARMESAN CROUTONS (RECIPE NO. D-16-2). PLACE 8 CROUTONS IN EACH SOUP BOWL; POUR SOUP OVER CROUTONS. NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY SLICED ONIONS. NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: P00401 SERVING SIZE: 1 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 100 Servings

Calories: 117
Calories from Fat: 79 (68%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1g
Cholesterol 5mg		2 %
Sodium 48.6mg		2 %
Potassium 113.1mg		3 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 7.5g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 117

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