Dried Onion Slices

DRIED ONION SLICES



Dried Onion Slices image

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

Categories     Vegan

Time 2h10m

Yield 1 serving(s)

Number Of Ingredients: 3

1 red onion
100 ml white wine vinegar
2 teaspoons icing sugar

Steps:

  • 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.


BAKED ONION SLICES



Baked Onion Slices image

Slices of onions baked with honey, mustard and sage. These are wonderful with any entrée, especially when served with chicken. Source: Foodland Ontario booklet

Recipe From food.com

Provided by Elly in Canada

Categories     Onions

Time 38m

Yield 4 serving(s)

Number Of Ingredients: 7

2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 tablespoon honey
1 1/2 teaspoons dried sage, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
4 medium onions, peeled
Calories98.7
Fat3.8
SaturatedFat0.5
Sodium378.3
Carbohydrate16.4
Fiber2
Sugar9.2
Protein1.4

Steps:

  • In a small bowl, combine mustard, oil, honey, sage, pepper and salt.
  • Slice onions crosswise into 1/2 inch thick slices.
  • Place in single layer in greased 13x9 inch baking dish.
  • Brush generously with mustard mixture.
  • Cover with foil, bake 425F (220C) oven for 15 minutes.
  • Remove foil and bake 10-15 minutes longer or until tender.


PICKLED RED ONIONS



Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Recipe From allrecipes.com

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 8

Number Of Ingredients: 6

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns
Calories14.8 calories
Carbohydrate3.5 g
Fiber0.6 g
Protein0.4 g
Sodium226.4 mg
Sugar1.7 g

Steps:

  • Bring water to a boil in a saucepan.
  • Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  • Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  • Refrigerate at least 1 hour before serving so that the flavor develops.


FRIED ONION STRIPS



Fried Onion Strips image

Recipe From foodnetwork.com

Provided by Sunny Anderson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients: 9

Vegetable oil, for frying
1/2 cup buttermilk
1 egg
1 teaspoon hot sauce
1 cup all-purpose flour
1 teaspoon cayenne pepper
Salt
1/2 teaspoon freshly ground black pepper
2 Vidalia onions, sliced into 1/2-inch thick strips

Steps:

  • Place oil in a deep skillet until it comes about 1-inch up the side of the pan. Heat oil to 360 degrees F.
  • Mix buttermilk, egg, and hot sauce in a medium bowl. Mix flour, cayenne, 1 teaspoon salt, and pepper in a bag. Pat onion slices dry and dip in the buttermilk mixture to coat. Transfer slices to bag and toss to coat. Deep-fry onions in batches until golden, about 2 minutes. Transfer to a paper towel-lined plate to drain, sprinkle immediately with salt, and serve.


CREAMED DRIED SWEET CORN WITH ONION AND CHIVES



Creamed Dried Sweet Corn with Onion and Chives image

Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn-and even more irresistible.

Recipe From epicurious.com

Provided by Adina Steiman

Categories     Thanksgiving     Side     Corn     Milk/Cream     Pennsylvania     Fall

Yield 10-12 servings

Number Of Ingredients: 9

2 (7 1/2-ounce) packages John Cope's dried sweet corn (about 4 cups)
5 cups whole milk
2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup finely chopped onion (about 1/2 small onion)
1 tablespoon kosher salt, plus more
1 tablespoon sugar
Freshly ground black pepper
Sliced chives (for serving)

Steps:

  • Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
  • Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
  • Season to taste with salt and pepper. Top with chives.




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