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Onions, Rings, Red

Red Onion Rings
Ready-Set-Serve (RSS) Red Onion Rings are ready to use right out of the bag.
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Product Details

Shelf Life:
Best If Used By date.
Ethylene Producing:
Ethylene Sensitive:

Available Offerings from Markon for Onions, Rings, Red

Description Net Weight Pack GTIN UPC
Onions, Rings, Red, 1/4" 10 pounds or 5 kilograms 2/5# 1 06 11628 95201 4 6 11628 95201 7

Storage Tips:

Separate from foods that may absorb strong odors; very perishable.

Handling Tips:

High temperatures will cause decay or yellowing. This product is table ready and does not need to be rinsed.

General Usage Ideas

  • Mix couscous with chopped MFC Oranges, RSS Red Onion Rings, torn mint leaves, sliced green olives; drizzle with olive oil and serve with grilled lamb
  • Line baguettes with chile paste-mayonnaise mixture; top with sliced rotisserie chicken, RSS Matchstick Carrots, thinly sliced MFC Cucumbers, RSS Washed & Trimmed Cilantro, pickled RSS Red Onion Rings, and RSS Green Leaf Fillets; serve Banh Mi sandwiches with more spicy mayonnaise on the side
  • Sauté corn kernels, RSS Red Onion Rings, chopped chives; stir in sour cream, crumbled bacon, and egg yolks; fold in beaten egg whites; bake in individual ramekins until light and airy

Fall / Winter Usage Ideas:

  • Pickle RSS Onion Rings with vinegar, baby dill, sugar, and salt; delicious with barbecued meats
  • Toss butternut squash and RSS Onion Rings with RSS Lime Juice and olive oil; roast until tender and serve with steak
  • Brown baby Brussels sprouts, RSS Onion Rings, and thyme; deglaze with sherry; serve with roasted poultry

Spring / Summer Usage Ideas:

  • Coat RSS Onion Rings with egg white and panko (Japanese) breadcrumbs; fry and serve with roasted red pepper aioli
  • Serve caramelized RSS Onion Rings on top of burgers
  • Grill RSS Onion Rings and MFC Shiitake Mushrooms; toss with RSS Triple-Washed Spinach and sesame-ginger vinaigrette

Did You Know?

The onion belongs to the Lily family, which also includes numerous beautiful flowering plants (edible and not). Freshly harvested onions have higher moisture content than storage onions and are lighter in color. From the middle to the end of the storage season (Nov-Mar), onions become drier and more yellow in color.