Homemade Dried Onions

Prep Time: 2 to 4 hours

Ingredients:

• onions
• oil for caramelized onions (1 tsp per onion)

Steps:

1. Cut onions into halves, then thinly slice with knife or mandolin.



2. Spread a thin layer onto a rack. If you're using sunlight, you can have your onions ready in a few hours. If you're using your oven, set temperature to 200F for about 3 hours.

3. To use your dehydrator, place sliced onions on dehydrator trays and set to 125F for about 4 hours. Rotate your trays half way for even drying.

4. To make caramelized onions, coat the bottom of a pan with 1 tsp of oil to every sliced whole onion. Heat to medium, cooking until browned, stirring often. It's best not to crowd the pan as they will steam up and produce water.

Instead of a Mandolin I use a Borner "V" cutter and make tiny cubes. Aside from being much safer, the little cubes practically disappear in gravies and sauces, just leaving the flavor behind.

I also use a lot less oil. I use an ancient Amway window cleaner sprayer from the 80's, and just give the pan a light
misting of oil and then another fast squirt onto the onions. That's enough, especially when filling my one gallon pickle jar with browned onion cubelets. I want them feeling dry, not oily.
Have FUN!
DearWebby

I am fascinated by this round pan with what looks like a steamer rack + whatever that other apparatus to the left is..

It is the one in the picture right above:
"Steps:
Cut onions into halves..."

Can you tell me what this is? Thank you.