Dehydrated caramelised onions (slow cooker recipe): Difference between revisions
From Cookipedia
mNo edit summary |
mNo edit summary |
||
| Line 47: | Line 47: | ||
| Remove the [[Foil|foil]], and replace the lid at an angle so that there is some space for the moisture to evaporate. | | Remove the [[Foil|foil]], and replace the lid at an angle so that there is some space for the moisture to evaporate. | ||
| Leave the lid like this, stirring occasionally, until the [[Onions|onions]] are the colour you want - anything from golden to dark golden [[Brown|brown]]. | | Leave the lid like this, stirring occasionally, until the [[Onions|onions]] are the colour you want - anything from golden to dark golden [[Brown|brown]]. | ||
| This | | This took me 11 hours. | ||
| Once you are happy with colour, drain the [[Onions|onions]] and keep | | Once you are happy with colour, drain the [[Onions|onions]] and keep any liquid for [[Soups or stocks|soups or stocks]] - I found that mine didn't need draining because it had all evaporated in the [[Slow cooker|slow cooker]] | ||
| Pre-heat the [[Dehydrator|dehydrator]] to 60C. | | Pre-heat the [[Dehydrator|dehydrator]] to 60C. | ||
| Because the [[Onions|onions]] will be wet, I suggest you use dehydrating mats or [[Greaseproof paper|greaseproof paper]] in the trays to start with. | | Because the [[Onions|onions]] will be wet, I suggest you use dehydrating mats or [[Greaseproof paper|greaseproof paper]] in the trays to start with. | ||
| Spread out the [[Onions|onions]] over the trays and dry until crispy, rotating the trays every hour - this can take a further 4-12 hours. | | Spread out the [[Onions|onions]] over the trays and dry until crispy, rotating the trays every hour - this can take a further 4-12 hours, depending on the [[Onions|onions]], the humidity and how many trays you use. | ||
| After rotating the trays a couple of times, I reduced the temperature to 50C as my kitchen was getting too hot! | |||
| Once you are sure they are thoroughly [[Dried|dried]], store the [[Onions|onions]] in jars, [[Lock & Lock boxes]] or [[Vacuum pack|vacuum pack]] them. | | Once you are sure they are thoroughly [[Dried|dried]], store the [[Onions|onions]] in jars, [[Lock & Lock boxes]] or [[Vacuum pack|vacuum pack]] them. | ||
}} | }} | ||
| Line 57: | Line 58: | ||
Use in [[Soups|soups]], [[Stews|stews]], crushed over [[Salads|salads]] or in sandwiches and [[Dips|dips]]. You can also eat them as a small [[Snack|snack]]. | Use in [[Soups|soups]], [[Stews|stews]], crushed over [[Salads|salads]] or in sandwiches and [[Dips|dips]]. You can also eat them as a small [[Snack|snack]]. | ||
===Recipe source=== | ===Recipe source=== | ||
* I started with [http://www.21stcenturysimpleliving.com/?p=2791 this recipe] from 21st Century Simple Living and worked from there. | |||
* | |||
===Variations=== | ===Variations=== | ||
You could add some sliced [[Garlic|garlic]] to the [[Onions|onions]]. | You could add some sliced [[Garlic|garlic]] to the [[Onions|onions]]. | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes|Onions caramelised]] | [[Category:Recipes|Onions caramelised]] | ||
Revision as of 14:11, 30 November 2016
| Dehydrated caramelised onions (slow cooker recipe) | |
|---|---|
 |
| Servings: | Makes about 200g |
| Calories per serving: | TBA |
| Ready in: | 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 26th November 2016 |
This recipe needs advance preparation!
This recipe will make onions that are very similar to the dried, fried onions you can buy in Indian grocery shops, but without the fat. The quantities given are for a slow cooker with a 5-6 litre capacity - for other sizes, adjust the amounts accordingly. You will need a dehydrator.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2kg Spanish onions (topped, tailed and peeled weight), sliced 6-7mm thick
- Glug of balsamic or sherry vinegar
Method
- Put enough water to cover the bottom of the slow cooker.
- Add the balsamic or sherry vinegar.
- Pre-heat the slow cooker on high, whilst you are preparing the onions.
- Once the water and vinegar are hot, add the onions.
- Cover the slow cooker withe foil and replace the lid.
- Stir the onions once in a while, but try to do it quickly so that the slow cooker doesn't lose heat and moisture. You can add a little extra water if necessary.
- Cook until the onions are starting to brown, about 5 hours.
- Remove the foil, and replace the lid at an angle so that there is some space for the moisture to evaporate.
- Leave the lid like this, stirring occasionally, until the onions are the colour you want - anything from golden to dark golden brown.
- This took me 11 hours.
- Once you are happy with colour, drain the onions and keep any liquid for soups or stocks - I found that mine didn't need draining because it had all evaporated in the slow cooker
- Pre-heat the dehydrator to 60C.
- Because the onions will be wet, I suggest you use dehydrating mats or greaseproof paper in the trays to start with.
- Spread out the onions over the trays and dry until crispy, rotating the trays every hour - this can take a further 4-12 hours, depending on the onions, the humidity and how many trays you use.
- After rotating the trays a couple of times, I reduced the temperature to 50C as my kitchen was getting too hot!
- Once you are sure they are thoroughly dried, store the onions in jars, Lock & Lock boxes or vacuum pack them.
Serving suggestions
Use in soups, stews, crushed over salads or in sandwiches and dips. You can also eat them as a small snack.
Recipe source
- I started with this recipe from 21st Century Simple Living and worked from there.
Variations
You could add some sliced garlic to the onions.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!