Servings: 50
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
Onions may be cut into thick slices.
Seasonings for onions: basil, caraway seed, marjoram, oregano, rosemary, sage, or thyme.
VARIATIONS:
Creamed Pearl Onions. Cook 12 lb 8 oz small unpeeled white onions (p. 631), then peel. Add 2 qt Medium White Sauce (p. 561) to which 4 oz additional margarine has been added. Garnish with paprika.
Glazed Onions. Mix 1 lb 12 oz brown sugar, 2 cups water, 8 oz water, and 1/2 tsp salt. Pour over cooked onions and bake.
Onion Casserole. Cook 10 lb small pearl onions (p. 631). Combine with 10 oz chopped walnuts, 8 oz pimiento strips, and eight 10 1/2-oz cans cream of mushroom or cream of chicken soup. Cover with 6 oz shredded cheddar or Swiss cheese. Bake at 400°F for approximately 30 minutes.
Categories: Vegetable Recipes
15 pounds bermuda or spanish onions (about 50 - 4 oz each)
1 tablespoon salt
8 ounces bread crumbs
8 ounces margarine, melted
1 quart Beef Stock
or
1 quart Chicken Stock
1. Peel onions and steam until tender. Place in greased baking pans.
2. Sprinkle salt and buttered crumbs on onions.
3. Pour stock around onions. Bake at 400°F for 20-30 minutes.
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.
Onions may be cut into thick slices.
Seasonings for onions: basil, caraway seed, marjoram, oregano, rosemary, sage, or thyme.
VARIATIONS:
Creamed Pearl Onions. Cook 12 lb 8 oz small unpeeled white onions (p. 631), then peel. Add 2 qt Medium White Sauce (p. 561) to which 4 oz additional margarine has been added. Garnish with paprika.
Glazed Onions. Mix 1 lb 12 oz brown sugar, 2 cups water, 8 oz water, and 1/2 tsp salt. Pour over cooked onions and bake.
Onion Casserole. Cook 10 lb small pearl onions (p. 631). Combine with 10 oz chopped walnuts, 8 oz pimiento strips, and eight 10 1/2-oz cans cream of mushroom or cream of chicken soup. Cover with 6 oz shredded cheddar or Swiss cheese. Bake at 400°F for approximately 30 minutes.
Categories: Vegetable Recipes
15 pounds bermuda or spanish onions (about 50 - 4 oz each)
1 tablespoon salt
8 ounces bread crumbs
8 ounces margarine, melted
1 quart Beef Stock
or
1 quart Chicken Stock
1. Peel onions and steam until tender. Place in greased baking pans.
2. Sprinkle salt and buttered crumbs on onions.
3. Pour stock around onions. Bake at 400°F for 20-30 minutes.
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