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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
Servings: 50
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.

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, then peel. Add 2 qt Medium White Sauce 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. 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.
 
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