Caramelized Onions

Q-304-00 Vegetables

Green
Low
100 Portions
2 Tbsp (7-⅛ oz)
40 - 45 min.

INGREDIENTS

ItemMeasureWeightApprox issue

COOKING SPRAY, NONSTICK

2 oz

BUTTER, UNSALTED

½ cup

4 oz

OIL, CANOLA

½ cup

3-⅝ oz

ONIONS, SLICED ¼-INCH

6 gal

19 lb 4 oz

21 lb 6 oz

SALT

1 tbsp + 1 tsp

0.86 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Generously coat a 350ºF (177ºC) tilt skillet with nonstick cooking spray.
  3. Heat butter and oil in tilt skillet.
  4. Add the onions and salt to the tilt skillet. Stir to coat onions with butter and oil. Cook for 40 to 45 minutes or until onions have turned light brown, wilted and caramelized; stir occasionally.
  5. Remove the onions from the tilt skillet and serve immediately
  6. CP: hold hot at 135ºF (57ºC) until use.

RECIPE NOTES

  1. In Step 5, batch preparation may be necessary depending on the size/capacity of the skillet. Overcrowding the onions on the tilt skillet will cause the onions to steam, not caramelize. When placing raw onions on the tilt skillet, they should not be loaded any deeper than 1 to 1-½-inches deep.
  2. Serving suggestions: use on sandwiches (hot or cold), burgers, to accompany steaks, chicken, fish or pork, fold into omelets; may be served warm or chilled.
  3. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar together.

NUTRITION FACTS

Calories66
Carbohydrates10 g
Sugars*5 g
Protein 1 g
Fat3 g
Saturated Fat0.7 g
Cholesterol2 mg
Sodium111 mg
Calcium26 mg
Fiber1.9 g
Combat Capabilities Development Command-Soldier Center // U17-238