Recipes

Fried Onions

Recipe No. 602 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Side Dish · Vegetable

Serves 100 servings, approximately ½ cup each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 602 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Onions — 30 pounds

Salt — 2 ounces (4 mess kit spoons)

  • Fat, bacon, melted — 2½ pounds (1¼ No. 56 dippers)

Directions

Key ingredients

Bacon Grease

  1. Wash onions; peel. Cut crosswise into slices ¼ to ⅓ inch thick.
  2. Sprinkle with salt and pepper.
  3. Cover and fry in bacon fat until brown and tender, stirring frequently.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Onions — 2 lb 6⅓ oz Salt — about 1 tsp Fat, bacon, melted — 3¼ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 602, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.