Oven Drying Onions (jesse Ziff Cool)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Sweet onions, peeled |
INSTRUCTIONS
Ref: *ONIONS: A COUNTRY GARDEN COOKBOOK (1995: Collins) ABOUT: Home-dried onions are ...typically sweeter and more concentrated. Dried onions impart a unique sweet, deep flavor to soups or stews. Or chop them and use as an interesting garnish for salads. DRYING: When drying onions, use the sweetest, most pungent onions available for the most flavorful results. To dry onions in the oven, peel and then cut into slices 1/4 inch thick. Arrange on a rack on a baking sheet or roasting pan and place in an oven preheated to 150F. Store in the oven, undisturbed, for approximately 3 hours, or until the onions are brittle. Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Aug 12, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 26.5mg
Potassium: 393.9mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 16.6g
Protein: 2.6g