Diced Purple Onion
A recipe from Gwinnett County School Nutrition
Freshly diced red onions provide a sharp, crisp flavor and vibrant purple color for hotdogs and in pico de gallo.
Ingredients:
- 6 lbs + 4 oz Onions, purple, fresh
Steps:
- Peel onions and trim off the ends. Rinse under cool water.
- Set up dicer with a 3/8" blade. Cut onions to fit the hopper. Push onions through the dicer in one smooth motion.
- As you are dicing, put diced onions in a perforated pan so they stay crisp and don't get soggy.
- Once complete, move to skinny pans. Cover and keep in the cooler until service.
- Serving size is 1 tablespoon.
For the best dice, chill onions to 41°F or lower before cutting. Cold onions stay firm, making them easier to cut and keeping the purple color from bleeding.
Hold at 41°F or below.
If the onions taste too strong, rinse them quickly in cold water and drain well to mellow the bite.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Yield:
200
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 6 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | <1 | mg |
