Best 3 Dried Onion Slices Recipes
**Crispy and flavorful dried onion slices are a versatile pantry staple that adds a savory punch to various dishes.** Made from thinly sliced onions that are dehydrated, these crispy bits pack a concentrated oniony flavor that enhances soups, stews, casseroles, and even salads. With three simple recipes to choose from, our guide offers options for everyone. Whether you prefer a classic air-dried method, a time-saving oven technique, or a quick and easy microwave approach, we've got you covered. Get ready to elevate your culinary creations with the delightful crunch and intense flavor of homemade dried onion slices.
Here are our top 3 tried and tested recipes!
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.
Provided by Rita1652
Categories Onions
Time 8h15m
Yield 40-80 serving(s)
Number Of Ingredients 3
Steps:
- 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.
DRIED ONION SLICES
I haven't tried these onions but they apparently make a nice garnish for salads, roasted meats and soups.
Provided by Sackville
Categories Vegan
Time 2h10m
Yield 1 serving(s)
Number Of Ingredients 3
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.
CUCUMBER SLICES WITH DILL
This cool cucumber salad is quick and easy to prepare. It does require at least 2 hours in the fridge for the fullest flavor so plan ahead!
Provided by JulieK
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
Nutrition Facts : Calories 120.3 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 294.8 mg, Sugar 25.6 g
Tips:
- Choose high-quality onions: Opt for firm, unblemished onions with no signs of sprouting or bruising.
- Slice onions evenly: Consistent thickness ensures uniform drying and prevents over- or undercooked slices.
- Use a sharp knife: A sharp knife makes clean, precise cuts, preventing the onions from tearing or crumbling.
- Dry onions thoroughly: Remove excess moisture by blotting the onion slices with a paper towel or letting them air dry for a few minutes.
- Choose the right drying method: Depending on your time and equipment, you can dry onion slices in the oven, dehydrator, or air fryer.
- Store dried onions properly: Keep them in an airtight container away from direct sunlight and moisture to preserve their flavor and quality.
Conclusion:
Drying onion slices at home is a simple and rewarding process that allows you to preserve the flavor and versatility of this culinary staple. By following the tips and instructions provided in this article, you can create your own homemade dried onion slices that will elevate your dishes with their rich, savory taste. Whether you're using them as a pantry staple for quick and easy meals, adding them to soups and stews for depth of flavor, or sprinkling them on pizzas and salads for a crispy, aromatic touch, dried onion slices are a versatile ingredient that will add a touch of culinary magic to your cooking.
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