Scalloped Onions
Recipe No. 607 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.
Recipe No. 607 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 — 25 pounds
- Salt — as needed
- Water, boiling — as needed
- Butter, melted — 4 ounces (8 mess kit spoons)
- Bread crumbs, moist — 1 pound (2 No. 56 dippers)
- White sauce — 4½ quarts (4½ No. 56 dippers)
Directions
- Wash onions; peel. Cut into halves or quarters.
- Add boiling salted water to onions. Heat to boiling point; reduce heat and simmer, uncovered, 5 to 7 minutes or until tender. Drain.
- Pour melted butter over crumbs.
- Prepare white sauce (recipe No. 497).
- Arrange layers of onions, white sauce and crumbs in well greased baking pans, finishing with crumbs.
- Bake in moderate oven (375° F.) 20 to 30 minutes or until crumbs are brown.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Onions — 2 lb Salt — to taste Water, boiling — to taste Butter, melted — about 2 tsp Bread crumbs, moist — 1¼ oz White sauce — 1½ cups
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 607, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.