Recipe for Onion Gravy 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 qt WATER
3 lb ONIONS DRY
1/4 lb FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
1 oz SHORTENING, 3LB
1/4 lb SHORTENING, 3LB
Instructions:
Instructions: 1. SPRINKLE FLOUR EVENLY OVER DRIPPING 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. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OUR UNTIL THICKENED; STIRRING CONSTANTLY. SAUTE THINLY SLICED DRY ONIONS IN MELTED SHORTENING UNTIL ONIONS ARE TENDER. ADD TO THICKENED GRAVY.

4. ADD SALT AND PEPPER.

SERVING SIZE: 1/4 CUP (2

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