Foodservice professionals often comment how indispensable onions are in their operations. As the third most consumed fresh vegetable in the Unites States, onions add layers of flavor, color, and texture to an array of cuisines. From the center of the plate to the garnish and from raw to caramelized, they are one of the most versatile vegetables.
"Onions on the Side" for chefs and menu developers is a creative new set of side dish recipe ideas with layers of flavor. From classic Grilled Balsamic Onions with Blue Cheese Crumbles to Wild Mushroom Onion Melange, these recipes offer chefs and menu developers a way to bring more produce to the plate.
Download a recipe booklet below or to have a free booklet mailed to you, fill out the form to the right. Quantities of up to 30 available upon request.
This updated classic makes a wonderful brunch, lunch or easy light supper. Plus, it's lower in fat and sodium than the original.