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NOW AVAILABLE! Ready-Set-Serve (RSS) Peeled Pearl Onions

RSS Peeled Pearl Onions

Markon is excited to introduce Ready-Set-Serve® (RSS) Peeled Pearl Onions—whole, cleaned, and trimmed ingredients that delete messy prep and waste from your kitchen. These mini onions are a mellow, less pungent type of onion that add subtly sweet, yet savory flavor to a wide variety of global cuisines.


  • Provides 100% yield and no waste—entirely edible!
  • Peeled and trimmed allowing chefs to serve scratch cooking without the mess and cost of in-house prep.
  • Subtler than yellow onions, for recipes that call for more refined flavors.
  • Packed in resealable bags, this product is space saving and easily stored.
  • RSS products are GMO-free and come with the confidence of Markon’s 5-Star Food Safety®
  • Packed in our eco-friendly recyclable, wax-free, staple-free cartons.


  • Serve on trend-forward appetizer boards to lend balance to cheese, fruits, breads, and charcuterie.
  • Glazed pearl onions make an ideal garnish for shrimp cocktails and roasted poultry like coq
    au vin.
  • Roast these gem-like alliums in olive oil and balsamic vinegar until tender—ideal with roasted meats like beef or pork.
  • Pickled pearl onions are a great addition to cocktails (and mocktails) such as Bloody Marys, Martinis, and Gibsons.
  • Sauté with RSS Trimmed Green Beans, RSS Halved Brussels Sprouts, and RSS Chopped Collard Greens.
  • Add texture to cheesy potato gratins and other casseroles.
  • Cook sous vide for the tenderest, mildest-flavored onion flavor.
  • Stir together English peas, pickled pearl onions, and crumbled bacon.

The convenient Ready-Set-Serve 5-pound foodservice pack size is available exclusively through Markon’s five member distributors. Talk to your sales representative today!

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.