Onions

Quick Reference

Product	Receiving	Storage	Hold Time	Serving Temp	Size Standard
Onions	Dry Storage	Whole Onions - Dry Storage - 6 inches off the floor	Prepped - EOD	34°F - 41°F	Whole Onion - 3-4 inch yellow onion
		Prepped Onions - 34°F - 41°F - Cooler or make table			Ringed Onions - 3/16” thick and 1 1/2” - 3 1/2 “ in diameter
					Diced Onions - 1/4” cut

Q.A. Standard: 3 - 4-inch yellow onions. Whole onions should be firm with no mushy or moldy spots.

Take the number of onions needed for one day’s business to prep station
Ensure you are wearing single use gloves under the mesh safety glove
uPut on the mesh safety glove for all steps requiring use of knife or slicer
Place a single use glove over the mesh safety glove
Place whole onions on the white cutting board, and use a serrated knife to cut approximately ¼” off each end of the onion
Remove skin from onions and discard
Place onions, one at a time, into the Slice Chief with the flat edge against the blade
Close the top
Apply steady pressure to ram while turning blade
Repeat until all onions are sliced
Loosen rings by pushing through centers and shaking
SIZE STANDARD FOR RINGED ONIONS: 1 ½” – 3 ½” Diameter & 3/16” thickness
Separate whole rings that are 1 ½ to 3 ½” diameter from centers and broken rings
Ringed onions are held on the make-up table in a 1/6 size, 4-inch-deep pan
Back up ringed onions are stored in a covered plastic container in the cooler. Mark the current day’s date (EOD) on the lid.
Any ringed onions remaining on the make-up table or in the cooler must be discarded at close
Any broken rings, or rings that are not 1 ½ - 3 ½ inches in diameter can be diced

Ensure you have the correct blade assembly on the slicer for dicing onions
Ensure you are wearing single use gloves under the mesh safety glove
Put on the mesh safety glove for all steps requiring use of knife or slicer
Place a single use glove over the mesh safety glove
Place whole onions on the white cutting board, and use a serrated knife to cut approximately ¼” off each end
Cut each onion in half
Place the cut onion, flat side down on the cutting board, and cut in half again making 4 quarters
Remove skin from onion and discard
Place onion dicer into a ½ size biscuit pan
Place one quarter of an onion at a time into dicer with the flat side down
USE CAUTION. THE BLADES OF THE ONION SLICER ARE EXTREMELY SHARP.
REMOVE HAND/FINGERS FROM THE CUTTING AREA
Push the handle down firmly!
SIZE STANDARD FOR DICED ONIONS: 1/4-inch cut
Transfer diced onions to be held on the makeup table or cooler into a 1/6 size, 4-inch-deep pan
If being held in the cooler as back up, cover with a solid lid and write the current day’s date (EOD) on the lid
Any diced onions remaining on the make-up table or in the cooler must be discarded at close

Pull the plunger head up from dicer
Use a condiment spatula to clean the grooves
Use a coffee stirrer to push any diced onion pieces through the blades
Place the onion dicer and plunger into the sink and spray both sides of the blades and the plunger
Wash, rinse, sanitize, and air dry the onion dicer
Changing Onion Dicer Blades
Remove the two rubber pieces on each side of the dicer
Remove the old blade
Slide the new blade on the dicer with the nuts facing down
Reattach the two rubber pieces on each side of the dicer

Serve all customers
Any ringed or diced onions remaining on the makeup table or in the cooler must be discarded
Drain make-up table of water and ice
Wash, rinse & sanitize all pans and utensils. Allow to air dry.
Wipe wells and make-up table surfaces with a sanitized towel