Steve,
Every time we put onions on a dog, they land in a big clump, we then have to spread them out (which leaves other toppings “tainting” the spoon). We use fresh chopped onions and a plastic spoon. How can we get them to shake off better and not clump? I know this is an odd and simple question, but it is aggravating. This is our first summer slinging dogs so we are still learning. Any help is appreciated.
Keep up the outstanding job– love the updates/blog!
Brent McKinney
QUICKEE DOG HOTDOG CART
*****************
Brent,
I never thought about it before but I realize that I have the same problem. I too am a Clumpy Onion Syndrome sufferer!
I just thought it was normal – something every slinger dealt with. Now I see that I have been living with this for years, unnecessarily. Thank you for giving me hope.
How about it doggers – can someone give us the cure to C.O.S.?
-Steve
I always had a separate plastic spoon for each condiment. I used a 5 compartment condiment tray and kept one in each space. As far as clumping after you cut them take a paper towel and pat them dry to take some of the moisture off them…it helps and before putting them on the dog just stir them up some and move the spoon along the length of the dog when putting them on.
Brent & Steve. I got it. Steve you ran a story on Onion Crunch. Since than I’ve bought 11 cases. We are the only place in the state of Kansas that sell’s them. They cost a little more but I have no waste & people love them. I even got a cool looking Onion Crunch umbrella for my cart. We sell B&G on sat at farmers market out of our cart people put Onion Crunch on B&G. No more Clumpy Onion Syndrome for us. Thanks Steve for telling us about Onion Crunch. Available on Amazon.com or here: http://loebscrunch.com/store-locator
Brent there are three things that spring to mind. The juice of an onion has an almost light oil consistency. That is the “glue” that is most likely giving you the Clumping Blues agro. Those three issues are freshness, temperature, and technique. Check your supplier are your onions nice and crisp or just a slight bit soft? They should be as hard as a baseball that denotes freshness also note how the onion paper clings to the actual onion it should feel like dry stiff paper NEVER maleable or mushy! Also the heavier the onion the frsher in general.
Temperature. Worse than clumpy onions are tearing eye onions and this next trick should help you avoid both. Toss your prep onions in a freezer for 15 minutes before you prep. NO LONGER or they will go mushy. This makes that light oily consistency less likely to glue your dice together. Also the onion gets slightly firmer chilled which in turn helps you cut cleanly and safely.
Technique: Here is a great way to safely cut an onion. Provided you have checked for freshness and temperature this last bit of homework should rid you of that nasty Clumpy Onion Syndrome. (great line Steve LOL!)
Best of luck Brent and remember a sharp knife cut always heals far faster than a dull one so keep that blade sharp at all times. A sharp knife is always safer than any dull blade so definitely worth the bother. I hope I have answered your question sufficiently. Here’s to your clumpy onion syndrome solution! 🙂
Cheers, Rich
I use 7″ tongs to dress my doggs, they come in 4 bright colors, are small and easy to clean. They work great, easy to spread. I like the little ones because they are easy to use, easy to store, can be used for everything including picking up the dogs from the steam table, out of hotwater and even off the grill.
Duggs Doggs
Good!! Good!!
Try tossing your onions in cornstarch and shake off excess this work with cheese the shredded kind. It has to do with moisture Cornstach has no effect on flavor it is neutral
Try putting the onions on with a fork. It’s no magic secret. but when you pick them up with a spoon you are “clumping” them. Pick them up with a regular size fork along the tines and they land on the dog more evenly (for me).
Just use tongs
I had the same problem and I fixed it by putting on a glove and sprinkling the onion across the top. No more smeared condiments. Hope it helps
Cornstarch is a good idea, I may try that. We use a very, very small amount of olive oil in our onions. This also prevents drying out and oxidation. You don’t want the oil to be apparent at all, a little bit of oil goes a long way. No one has ever noticed.
We just use a small flat wooden spatula to do ours and got into the habit of wiping it off after each order. It becomes second nature and looks good and clean for the next customer.
After we cut our(white) onions, we dry them out with a paper towel. Then keep them in tupperware. Good for about couple days. we serve them in a condiment tray. Kept cool with ice or ice packs. We found yellow onions sweat more thus, stick to your utensils. Also, we serve them with plastice picnic spoons.
Hey all you hot doggers out there i’m not one of you yet but i hope to be soon any how i do have alot of food expertise and the best way i know of is to use a salad spinner to remove the moisture and place a paper towel in the bottom of the onion container to keep the onions dry through the day.GOOD LUCK and keep on sliggin.
Brent, Steve, Cecil!! I have the same affliction and I didn’t even know there was an official name-Clumpy Onion Syndrome!! My wife suggested trying to absorb the excess moisture with paper towels. Helps a little. Cecil, have you actually tried your suggestion on onions? Time for this one to do research.Mr. Tiki
Tracy – awesomeness as usual!
We have our customers dress their dogs. My standard smart-ass line is “We cook ’em-you dress ’em…that’s too important for you to let somebody else do for you.” (It also speeds things up….substantially!) But we do use a small two-tined fork so that they don’t pick up huge clumps of onions. It also keeps the customers from “dressing” my counter-top and surrounding real estate with “wasted” onions!
Superdogs,
I used a bunch of Onion Crunch myself at a gig I did Saturday night. I revealed my new creation – the “Buffalo Cruncher”. A secret blend of condiments and O.C. make it taste like hot wings.
-Steve
Tiki,
Now that you know you have a problem you can begin recovery. Admitting it is the first step.
Good tip Dwight!
Yanks – I’m an onion forker from way back. Thanks for the input!
Duggs,
You’re a tricky one, subliminally sneaking a contest suggestion to me, eh? It’ll never work. My mind is too strong for you!
Actually it sounds like a good idea…
Damn – how do you do that?
Cool idea Hector. I’m going to try that.
Greg, Curbside, and D Street – good tips brothers!
Buns – Ice? Nice!
I’ve never had a clumping problem. I use a plastic fork and it works great every time.
Cecil,
That’s thinking outside the box!
Dog Bite,
Glad to hear you have developed an immunity to C.O.S. You’re one of the lucky ones…
Pete – nice line!
I am very humbled in stating that I was able to sell hotdogs for over 11-years at the Minnesota State Fair for Mr. Al Spranger and Mr. Melvin (Mugs) Townsend, sadly both have went on to be with the Lord, we sold Schweigert, skin on footlong, hotdogs. We always grilled our onions for the 12-day fair, and we used a spatula to apply the thousands of onions to the thousands of footlong hotdogs that we would sell there. The grilled onion smell has sold and brought millions of people in to the “About A Footlong Hotdog stands at the Minnesota Great Get Together since the 1940’s. Apply some olive oil while the onions are steaming on the grill. Take care, Jim Mahler
If anyone has a Smart & Final in your neighborhood they sell pre-chopped onions that never stick.
They taste sweet and a 3 pound bag last will last three days. Best part is the onions only cost $4.00.
If you have to chop yourself, use the Press and Chop device Steve talked about in another Hot Dog Cart News. After that put in bowl with paper towel on bottom and let onions drain for 10 min. Repack in Tupperware and serve onions with plastic tongs, clear looks best. Red onions don’t seem to stick as bad either.
Also, has anybody tried Fruit Fresh? I Might check it out.
A two tined fork sounds like a good idea. Thanks Pete. I like the white onions too. Thanks to Rich on the “How to select an onion” course. When I make my Chicago Almost” dog, I apply my onions just before the relish and that helps keep the spoon from picking up the other condiments. My order is bun, dog, pickle spear, sport pepper, onion, relish, tomato, celery salt, and a smile. Mr. Tiki
I use a plastic fork BUT I put them on the bun before the hot dog. Gives it something to sit on so the bun doesn’t sog.
Thanks guys! A lot of great ideas. I will try them this weekend . I use a spoon but will try a fork and see if that helps, too.
Thanks again.
I dice my onions smaller and use a plastic spoon to apply them. The onions fall off the spoon easier and stay on the bun better. It looks nicer when I hand the “dog” to the customer. I hear alot of ooze and ahhhs!!!!
Steve. Tell us more about this “Buffalo Cruncher.
Steve. Just tell me on here what you used I won’t tell anyone.
Hi- Guys no I serve all my onions julian style ,yes julian style and grilled, then I get my dog tweezers and put them on my self for the customers who want onions, (fact0 most health Depts, dont allow fresh onions anymore unless they are in small plastic cups and the customer just gets it them selfs,ha” thats a waste” so i like to grill them and I keep them grilled and serve them on my dogs as customer asks for it, its just so much easier and taste’s 100% better, and my profit is by far greater” most people prefer grilled onions then raw, its been my knowledge for five years and it works. thanks Papa-Dogs coachella ca.
Put them in the bun first then the dog on top.
Steve, Now you know how I get on TV so much!!! Oh!! for FREE!!
I bought a Vidalia onion chopper (as seen on TV)
It chops onions in a hurry into neat little 1/8 inch squares. They don’t clump. I also use 6 inch plastic tweezers with my condiments. Customer picks them up in the tweezer and arranges them.
Simple: no clump, no worries
Previous entry: I said tweezers, I meant tongs
sorry about that
its how u cut the onions and with what that makes the difference i use a can’t think of the name they advertise on tv all the time making smoothies ETC.
To keep onions from clumping
Keep the onions in the fridge -after they are cold- cut the onions in rings-Place the rings in ice water for about an hr -Drain all the ice & water off & place on paper towels & pat dry-chop them-place in container that you can keep ice around-use a fork to place on the dog
Keeping your onions dry & cold will give them more taste & easy to serve & you will use lest onions
Try tossing them with a little olive oil
Try checking out painters knifes at the art supply store for use as serving tools.
Never had this problem…We just dice em up and put in the onion compartment in our 6 tier condim tray. I administer the chili and cheese (if they want), and the customer gets to be creative with any or all of my 15 fresh condiments and sauces. One out of perhaps 300 customers prefers us to put on the condiments…Maybe 1 in 50 asks for onions grilled…There are always onions and bacon on the grill…The aroma brings customers in from a block away…If they ask for bacon, I add it for free.
2 nights a week, I am at an intersection with 5 bars catering to students and the young crowd. In my day, 4 of them had kitchens, but for 15 years, none of them do…and I am the only food for over a mile. The bar owners all appreciate me being there, and with good weather, we usually sell out and net $500 – $600 a night. The third night, we are at a more mature folks venue where you can hear the best live Louisiana music, though fewer people, and rake in $300. I don’t know what else I could do to make this much money, have so much fun, or have made so many loyal customers and friends…
Here I went and grabbed my wifes tweezers only to find out today that Man Bites Dog did a typo. Hope I can sneek them back to her makeup kit. Mr. Tiki
Tiki: great sense of humor and that’s what it takes to make a good dog man. Wish we were neighbors.
I use ice tongs, works like a champ.
I use those for chopped onion, jalepenos & pickles – all (customer) self-serve (and I work the bar scene 9pm – 3am). never a ‘clumpy’ issue.
I used a gloved hand for onions and I chop them very small. I just sprinkle across the top.
I’d like to say I’m loving the fried onion idea. I think I may try it as I know I love Durkee Onions on just about anything….well maybe not ice cream!
Simple solution. Dice onions, rinse with cold water, wrap in a paper towel to remove excess water. Place onions in a container, then put container on ice.
Watching the guys put mustard on the dogs in N.Y.C. gave me the idea to use a long spoon or something that would be easily dragged across the dog. I tried a butter knife and it worked well as long as you didn’t load it up too much. At the last second if you get the technique right, any onion left on the knife rubs off on the bun. It’s all the wrist as they say. Now somebody tell me how to keep the spicy mustard bottle opening from getting clogged. Here in Florida, you use less brown mustard, so the thing sits a while and gets clumpy and those mustard seeds are a pain in the bun! Those mustard jars in New York are great, but I have no problem with squeeze bottles other wise.
Hi Rick,
I’ll give you a tip that our Premium Members learn from Dale in our advanced “Day at the Hot Dog Cart” videos. Keep three extra caps with you. When one gets clogged just take it off and replace it with a clean one. At the end of the day wash all your caps and you’ll be ready for the next day.
Not a dogger but have always been interested in the business. From my personal experience, I agree with those who grill onions (and/or bacon). The aroma travels for blocks and you know what that is: FREE ADVERTISING!!
Yes indeed Kelly!
thanks for the tips,starting new in two mouths,just turn 66 an wanting to try samething,
You’ll love it Garlin. This is such a fun businesses.
Use a sharp knife
I guess I am one of the lucky(unlucky?) doggers out in the world, that even though I sell between 2500/3000 dogs a year. I only get about 9/15 calls for onions. At two of the events I sell I have deal with the across the lane sellers for people to get onions(still only about 6/9). I figure by the time I have that 7″ nathans big plump dog in an Aldis 6″ bun there is hardly room for condiments.
“Sell em’ all”
Jerry
I get requests for onions on almost half the dogs I sell. Maybe it’s a regional thing?
I purchased a tool used by waiters to clean off table crumbs. Restaurant equipment supply stores carry them. They are about 7″ long and look like a tube that was cut length wise. Stick it into the onions and give it a little shake. Just the right amount of onions remain in the cupped tool turn over on the dog and viola. It is made of aluminum.
Great tip Jack!
Hey Everyone! Enjoy reading all the posts. I am a culinary Chef and want to start a Gourmet Hot Dog cart… I found a place to park (actually a restaurant called “Two Wrasslin’ Cats” – ironic, the Wrasslin’ Cats and the Jazz Dogs!). I won’t be selling anything he has in his breakfast/lunch restaurant so it works for both of us! He said I would be an attraction to bring people in! Anyway, it’s a win win – my question is about permissions, licenses, etc. Do I need to get a license and/or permit from the town to park there? Anything from him to park like a contract? I’ve never owned a business so I’m learning the ropes. I have the cooking part, it’s just the business part I need now. I know food trucks/carts have a lot of licensing, rules, etc. different from a brick and mortar. I’m military trained so I’m used to step 1, then step 2…but this doesn’t seem to work that way so I feel lost on how to move forward.
Hi Jazz Dogs. We can help you with the Step 1, Step 2 format of training. Click here: http://HotDogProfitsPremium.com. We cover the whole process from start up to growing your business.
Mahalo, some good ideas there.
I don’t own a hot dog stand yet, but when it comes to onions on my own dog, I put them on first then the dog then the mustard. Not sure how that would play to the general public, but it’s always been the way I’ve made my own.