Name: French Onion Soup
Ingredients: 5 1/4 ga WATER; 1 1/2 c BUTTER PRINT SURE; 1 1/2 c CHEESE GRATED 1LB; 15 lb ONIONS DRY; 2 lb BREAD SNDWICH 22OZ #51; 2 c FLOUR GEN PURPOSE 10LB; 3 c SOUP GRAVY BASE BEEF; 1 1/2 lb SHORTENING; 3LB; 2 ts PEPPER BLACK 1 LB CN; 1/4 c WORCESTERSHIRE SAUCE

An ideal Christian home ought to be a place where love rules. It ought to be beautiful, bright, joyous, full of tenderness and affection, a place in which all are growing happier and holier each day. There should never be any discord, any wrangling, any angry words or bitter feelings. The home-life should be a harmonious song without one marring note, day after day. The home, no matter how humble it is, how plain, how small – should be the dearest spot on the earth to each member of the family. It should be made so happy a place, and so full of life, that no matter where one may wander in after years, in any of the ends of the earth – his home should still hold its invisible cords of influence about him, and should ever draw resistless upon his heart. It ought to be the one spot in all the earth, to which he would turn first, when in trouble or in danger. It should be his refuge, in every trial and grief.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	French		100	Servings

INGREDIENTS

5 1/4	ga	WATER
1 1/2	c	BUTTER PRINT SURE
1 1/2	c	CHEESE GRATED 1LB
15	lb	ONIONS DRY
2	lb	BREAD SNDWICH 22OZ #51
2	c	FLOUR GEN PURPOSE 10LB
3	c	SOUP GRAVY BASE BEEF
1 1/2	lb	SHORTENING; 3LB
2	ts	PEPPER BLACK 1 LB CN
1/4	c	WORCESTERSHIRE SAUCE

INSTRUCTIONS

1.  SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED.
2.  BLEND FLOUR AND PEPPER WITH SAUTE'ED 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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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