Dried Onion Slices
DRIED ONION SLICES
i haven't tried these onions but they apparently make a nice garnish for salads, roasted meats and soups.
Time: 130 minutes
- peel and slice the onion into rings , as thinly as possible
- take a big pot and bring 500ml of water and the vinegar to a boil
- once boiling , drop in the onion rings and let the water return to a boil
- cook for two minutes , then drain and refresh under cold water
- spread out on paper towel and leave to dry
- after an hour , pre-heat the oven to 60 c or 140 degrees f
- lay out the onions on a sheet of wax paper , spread over a baking sheet', "make sure they don't overlap and that they are lying flat", 'sieve the icing sugar over the onions , then transfer the tray to the oven to continue the drying process
- the length of time it takes to dry them will vary
- allow a couple hours , but keep an eye on them
- when the onions are ready they will still be slightly soft but will crisp up when removed from the oven
Number Of Ingredients: 3
- red onion
- white wine vinegar
- icing sugar
DRIED ONION SLICES
I haven't tried these onions but they apparently make a nice garnish for salads, roasted meats and soups.
Recipe From food.com
Provided by Sackville
Yield 1 serving(s)
- Peel and slice the onion into rings, as thinly as possible.
- Take a big pot and bring 500ml of water and the vinegar to a boil.
- Once boiling, drop in the onion rings and let the water return to a boil.
- Cook for two minutes, then drain and refresh under cold water.
- Spread out on paper towel and leave to dry.
- After an hour, pre-heat the oven to 60 C or 140 degrees F.
- Lay out the onions on a sheet of wax paper, spread over a baking sheet.
- Make sure they don't overlap and that they are lying flat.
- Sieve the icing sugar over the onions, then transfer the tray to the oven to continue the drying process.
- The length of time it takes to dry them will vary.
- Allow a couple hours, but keep an eye on them.
- When the onions are ready they will still be slightly soft but will crisp up when removed from the oven.
Number Of Ingredients: 3
- 1 red onion
- 100 ml white wine vinegar
- 2 teaspoons icing sugar
OVEN DRIED ONION / GARLIC FLAKES
This is a good way to use up extra onions/garlic and store them for future uses. Be sure to store in cool, dry places at room temperature in AIRTIGHT containers out of sunlight. With no moisture to be allowed to enter the container...ever ever. FYI-Temperatures too high will result in the onions being cooked instead of dried and when overdried will lose its flavor and nutritive value. Onions/garlic that are underdried will spoil so be sure they are crisp when removed. 1 small clove = 1/8 teaspoon garlic powder 1/2 teaspoon dried garlic slices. 1 small or 1/4 cup chopped,fresh onion = 1 tablespoon dried onion.
Recipe From food.com
Provided by Rita1652
Yield 40-80 serving(s)
- Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
- Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
- Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
- Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
- Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
- Change the position of the fan frequently during drying to vary the circulation of the air.
- Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
- The onions will be brittle when dry and will crumble when crushed.
- This should take between 6 and 10 hours.
Number Of Ingredients: 3
- 10 onions (Remove root, top, and skins-sliced 1/4 thick 1/8-inch rings or chop)
- 10 shallots (Remove root, top, and skins-sliced 1/4 thick 1/8-inch rings or chop)
- 10 bulbs of garlic (Remove root, top, and skins-sliced 1/8 thick or chop)
ONION BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Recipe From allrecipes.com
Provided by Claudia Grimaldi
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Number Of Ingredients: 10
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons white sugar
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 2 teaspoons salt
- 2 tablespoons shortening
- 1 tablespoon minced onions
- ½ teaspoon dried oregano
- 3 ½ cups bread flour
- ½ onion
- 2 tablespoons butter, melted
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