Ready to Use Cooked $ Caramelized Onions
Aseptic Packed
Slow-Cooked for Hours… Ready in Seconds!
Benefits of our Cooked & Caramelized
Aseptic Packed Onions:
Drastically reduce (if not totally eliminate) the initial cooking time and energy needed for onions to develop their flavor.
Typical application rate of only 70-80% in comparison to fresh or IQF due to the natural moisture reduction having already occurred during the cooking process.
Aseptic packaging allows storage at standard ambient temperature; eliminating the costly supply chain associated with fresh or frozen onions.
Ready To Use and low micros by virtue of these being already cooked and packed aseptic
Long shelf life: typically 18 months from production
Our Cooked and Caramelized Onions
Cooked Onion 6mm Dice (Type R6)
100% Onion that is washed, peeled, diced and cooked in its own juices. This onion provides the flavor of a home cooked onion with no additives, preservatives or any other ingredients.
Naturally Caramelized Onion - 4mm Dice (Type RN)
100% Onion that is washed, peeled, diced and slowly cooked in its own juices for 2+ hours. Adding a great caramelized flavor without the use of any other ingredients, additives or preservatives.
Cooked Onion Slice (R Slice)
100% Onion that is washed, peeled, sliced and cooked in its own juices. This onion provides the flavor of a home cooked onion with no additives, preservatives or any other ingredients.
Cooked Onion 12mm Dice (Type R12)
100% Onion that is washed, peeled, diced and cooked in its own juices. This onion provides the flavor of a home cooked onion with no additives, preservatives or any other ingredients.
Naturally Extra Caramelized Onion - 10mm Dice (Type RNX)
100% Onion that is washed, peeled, diced and slowly cooked in its own juices for 3+ hours. Adding a great caramelized flavor without the use of any other ingredients, additives or preservatives.
Naturally Extra Caramelized Onion Puree (Type RNX00)
100% Onion that is washed, peeled, slowly cooked in its own juices for 3+ hours before being pureed. Adding a great caramelized flavor without the use of any other ingredients, additives or preservatives.
Naturally Caramelized Onion Slice (RN Slice)
100% Onion that is washed, peeled, sliced and slowly cooked in its own juices for 2+ hours. Adding a great caramelized flavor without the use of any other ingredients, additives or preservatives.
Cooked Onion - Puree (Type P)
100% Onion that is washed, peeled, cooked in its own juices and pureed. This onion provides the flavor of a home cooked onion with no additives, preservatives or any other ingredients.
Caramelized Onion w/ Brown Sugar and Oil (Type CMI)
Onion that is washed, peeled, diced and slowly cooked with oil and sugar for added sweetness. Adding a sweet, caramelized flavor to any dish or finished product.
Onion Paste - 24 BRIX (Type PCE)
100% Onion that is washed, peeled, slowly cooked in its own juices for 4+ hours before being pureed. Adding a great naturally sweet, caramelized flavor without the use of any other ingredients, additives or preservatives.
Caramelized Onion Slice w/ sugar, oil & caramel color (Type SC)
Onion that is washed, peeled and sliced before being cooked with sugar, oil and caramel color (class 1). Great for use as a topping.
Cook Type Comparison
Dice Size Comparison
Cooked Garlic Puree (Type PAE)
Garlic Puree that is lightly cooked for a more rounded flavor in comparison to a typical raw garlic puree.
How can we Help You?
call us at 1 (201) 885 3270
Our Ready-To-Use Aseptic vs. IQF/Fresh Onions
Aseptic Packed Cooked Onions
No waste and water weight loss
Add a little sweetness with sugar, oil or other ingredients
Reduced to No Micros - Aseptic Packaging
No additional cooking infrastructure needed for processing
Year-round fresh supply, with capacity for the largest of needs
Savings from production efficiencies, labor, energy, and time
Lower freight and warehousing costs - Stores at ambient temperature
IQF / Fresh Onions
Average 30% weight loss during onion cooking and processing
Availability determined by seasons and fluctuations in pricing
Costly additional infrastructure
High Micros (E-coli, Salmonella, etc…)
Only onion
Labor, time and energy needed to cook or caramelize onions before continuing
Costly frozen transportation and storage
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