Cutting, Preparation Tips and More

Onions have long been a staple for foodservice operators. They are used in a wide range of ethnic cuisines as well as traditional American fare. From soups and sandwiches to appetizers and salads, onions add color, texture, and flavor to menus.

Cross-contamination can adversely affect foodservice operations. Take the proper stepes to avoid any potential problem by storing and preparing foods separately, maintaining proper personal hygiene, using the proper cutting tools and surfaces, and correctly cleaning and sanitizing equipment and supplies.

• Prepare onions as close to cooking or serving time as possible. An onion's flavor deteriorates and its aroma intensifies over time.
• Refrigerate onions 30 minutes before preparation to prevent tearing.
• To remove the smell of onions, rub hands and equipment with lemon juice or salt.
• Properly refrigerated, chopped or sliced onions can be stored in a sealed container for 7 to 10 days.
• High heat makes onions turn bitter. When sautéing onions, always use low or medium heat.
• Yellow onions are considered all-purpose and best for cooking.

• The taste and texture of onions varies greatly depending on their preparation. Onions can be braised, boiled, steamed, baked, grilled, sautéd, caramelized, roasted, or fried.
• Sautéing onions softens their texture and enriches their taste. Onions can be heated in broth or wine instead of butter or oil to lower the fat content.
• Mild/sweet onions are ideal for salads and other fresh or lightly cooked dishes.
• Full flavored onions are best for savory dishes that require longer cooking times or more flavor. They often have a peppery taste, characteristic of a good cooking onion.

Because spring/summer (fresh) and fall/winter (storage) onion varieties differ, preparation also varies. These differences were evaluated and tested by the Art Institute's School of Culinary Arts in Denver, Colorado.

Onions with a higher water content (fresh) take longer to cook. Onions with higher solids (storage) will cook in less time.

Fresh onions took about 40 minutes to caramelize. The cooking time was longer due to higher water content. The water has to cook off before the onions can begin to caramelize.

The caramelized onion flavor was mild and sweet.

Storage onions took about 20 minutes to caramelize. The cooking time was less due to higher percent of solids. The flavor was peppery sweet.

Breaded onion rings are a common item on menus of quick-serve, mid-scale, and steakhouse restaurants. When preparing onion rings or blooms, it is important to follow a standard breading procedure.

After breading, the onions need to sit in the refrigerator/freezer for breading to adhere to the onions.

Fresh onions required a longer resting time after breading due to the higher water content (about 20 minutes in the freezer or refrigerator). Fresh onions required a a slightly longer frying time as well.

The flavor of fried fresh onions was mild and sweet.

Storage onions required less resting time after being breaded. They required a shorter frying time. Fried storage onions will have an apealing peppery flavor.