Ready-Set-Serve (RSS) Sliced Yellow Onions are ready to use right out of the bag.
Best If Used By date.
Available Offerings from Markon for Onions, Slab, Yellow
Onions, Slab, Yellow, 1/4"
10 pounds or 5 kilograms
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Separate from foods that may absorb strong odors; very perishable.
High temperatures will cause decay or yellowing. This product is table ready and does not need to be rinsed.
General Usage Ideas
Make kimchi by pickling RSS Green Cabbage with RSS Sliced Onions, RSS Peeled Garlic, RSS Washed & Trimmed Green Onions, ginger, and cayenne
Stew lamb chunks with sautéed RSS Sliced Onions, RSS Green Cabbage, RSS Coin-Cut Carrots, MFC Tomatoes, RSS Washed & Trimmed Parsley, cannellini beans, turmeric, coriander, cinnamon stick, and RSS Peeled Garlic; serve this African stew over couscous
Toss MFC Green Grapes and RSS Sliced Onions with olive oil; bake alongside chicken roasters; serve all with pan juices
Fall / Winter Usage Ideas:
Top focaccia dough with thin slices of MFC Zucchini, RSS Sliced Onions, and sun-dried tomatoes; brush with olive oil; bake and serve with soup or pasta
Sauté RSS Sliced Onions, RSS Peeled Garlic, soaked black beans, cumin, pepper, and RSS Washed & Trimmed Cilantro; purée half of mixture, stir back into sauté pan and simmer until flavors meld; serve with rice, pork, and plantains
Toss MFC Eggplant and RSS Sliced Onions with cumin, cayenne, and olive oil; roast until tender; drizzle with pomegranate molasses; sprinkle with RSS Washed & Trimmed Cilantro
Spring / Summer Usage Ideas:
Add RSS Sliced Onions MFC Mount Vernon Red Potatoes, MFC Green Bell Peppers, basil, and English peas to green curry sauce; serve over jasmine rice
Sauté RSS Cabbage and RSS Sliced Onions; deglaze with balsamic vinegar; serve seared scallops on top
Stir-fry RSS Sliced Onions, sliced red radishes, and sugar snap peas; toss with fresh baby dill; serve with grilled salmon
Did You Know?
The onion belongs to the Lily family, which also includes numerous beautiful flowering plants (edible and not). Freshly harvested onions have higher moisture content than storage onions and are lighter in color. From the middle to the end of the storage season (Nov-Mar), onions become drier and more yellow in color.