VEGETABLES No. Q 115 02
ONIONS (FRESH)
| Yield: 100 | Portion: 3/4 Cup |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 52 cal | 12 g | 2 g | 0 g | 0 mg | 79 mg | 31 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 37-5/8 lbs | 4 gal 2 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| ONIONS,FRESH,SLICED | 30 lbs | 7 gal 1-5/8 qts | 33-1/3 lbs |
Method
- Bring water to a boil in steam-jacketed kettle or stock pot.
- Add salt.
- Add onions; bring water back to a boil. Cover; cook onions 15 to 25 minutes. CCP: Heat to 145 F. or higher for 15 seconds.
- Place vegetables in serving pans. Garnish as desired. CCP: Hold for service at 140 F. or higher.
