If i could put these on everything, i totally would. You will probably be tempted to do the same. Crunchy, not greasy or oily, rich, slightly sweet, a touch salty….they can enhance just about any dish and take it right to the top. You can use these whenever a recipe calls for fried onions and save yourself a few calories (and a lot of oil, even though that oil is delicious after frying onions.) Not gonna sugar coat things here, these take forever to make, but the bulk of that is totally inactive time. they’re super easy, AND you can make a giant batch of them and store them in your pantry for 2-3 weeks (if they last even more than a few days!) or in the fridge for 2 months, or in the freezer for a year! There really isn’t any reason to not make them and keep em around to add instant pop to salads, mujadara, rice, beans, curries, stir fries, sandwiches….really anything you want. (and they are the ultimate topping to some green bean casserole)
No mise en place picture on this one, it only has a few ingredients. You can use white or yellow (non sweet) onions, and shallots, or just one or the other. Some salt and a little oil and that’s it. The rest of the magic is all in the baking, caramelising and concentrating the flavours, while mellow the bite and creating a smoky, toasted, crunchy deliciousness. To bake these, you spread out your coated onions and/or shallots onto a lined baking sheet (the thinner the layer the quicker they’ll cook up) and bake at 350F, stirring every 15-20 minutes until they’re light golden brown, then you reduce the heat to 250F and continue cooking until they’re crispy and dry. That’s it! It take a long time, but again, so very worth it. You can speed up the slicing by using a food processor or mandoline, which is especially recommended when making large amounts.
This is a seriously short post. It’s best to let the magic to happen in your mouth for this one. Don’t be afraid to go crazy with these, they’re a wonderfully easy and cheap way to bring a whole new life to your dishes. Also, keep in mind that you will end up with WAY less than what you start with (it’s even more dramatic than cooking spinach or greens) so go big.
1 comment
Do they stay crispy if stored in the refrigerator?
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