Print Recipe
Tools Needed: Paring Knife Chef’s knife Slicer
  1. Shelf Life: Q.I.
  2. Procedure:
  3. 1- Bring all equipment and ingredients to one work station
  4. 2- Using a paring knife or chef’s knife nip both ends off each onion, removing only the unusable portion
  5. 3- Peel off the outermost layer of onion and discard
  6. 4- Set the slicer on #7 for 1/4” rings for onion rings
  7. 5- Slice one onion at a time with flat side down
  8. 6- Separate the rings by placing the unbroken large rings (no smaller than 2” in diameter) in one container and the smaller broken into another.
  9. 7- Label and refrigerate
  10. 8- Use small broken red onions for diced onions for salad. (1/4” pieces)

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