You might consider serving Onion Straws.
Onion Straws are like very thin stringy crisp onion ring-strips and are fine for packing with a dog into it's box ... or as a separate side.
Take onions, slice them fairly thin on a (deli) slicer and then manually separate each ring - retain only rings that are approx 2" across or larger for straws ... then pull each ring apart so it becomes a strip (manually with your fingers ... not with a knife).
Put the onions in a ventilated tub (lexan etc) and let sit in the walk-in for 2 full days to weep.
On the third day they are ready to use.
Make a well combined egg wash with eggs and milk.
When you have some to sell - or are backing up some to sell very soon ...
Put a handfull (etc) of the onions in the eggwash, then allow to drain for a minute (a chinois works good as a strainer for letting them drain).
To coat with flour, dump them into a fry basket that is in a tub of (regular all purpose) flour; cover with flour and shake the basket to sift the flour thru the onions - making sure they are completely coated.
Transfer the onions from the flour-basket to a fry-basket that is being used in the fryer. (Once coated with flour, do not let the onions sit for more than 60 seconds)
Immediately lower into the deep fryer and keep some cooks tongs at hand to turn the straws in the basket occasionally as they cook to keep them separated.
They cook in about 3 minutes in a 375 degree fryer so you have to watch them closely.
Shake and drain briefly, transfer to a hotel pan under the heat lamps and dash the straws with a little salt.
Alternately you can fry the straws in a smaller fry basket - not separating them, and use a second basket as a weight on top, to produce an onion 'brick'.
Onion Straws are like very thin stringy crisp onion ring-strips and are fine for packing with a dog into it's box ... or as a separate side.
Take onions, slice them fairly thin on a (deli) slicer and then manually separate each ring - retain only rings that are approx 2" across or larger for straws ... then pull each ring apart so it becomes a strip (manually with your fingers ... not with a knife).
Put the onions in a ventilated tub (lexan etc) and let sit in the walk-in for 2 full days to weep.
On the third day they are ready to use.
Make a well combined egg wash with eggs and milk.
When you have some to sell - or are backing up some to sell very soon ...
Put a handfull (etc) of the onions in the eggwash, then allow to drain for a minute (a chinois works good as a strainer for letting them drain).
To coat with flour, dump them into a fry basket that is in a tub of (regular all purpose) flour; cover with flour and shake the basket to sift the flour thru the onions - making sure they are completely coated.
Transfer the onions from the flour-basket to a fry-basket that is being used in the fryer. (Once coated with flour, do not let the onions sit for more than 60 seconds)
Immediately lower into the deep fryer and keep some cooks tongs at hand to turn the straws in the basket occasionally as they cook to keep them separated.
They cook in about 3 minutes in a 375 degree fryer so you have to watch them closely.
Shake and drain briefly, transfer to a hotel pan under the heat lamps and dash the straws with a little salt.
Alternately you can fry the straws in a smaller fry basket - not separating them, and use a second basket as a weight on top, to produce an onion 'brick'.