Nov 14, 2013
Oven-dried Crispy Onions
If you’re planning on making a green bean casserole for the upcoming holidays then you’ll want to make these ahead of time to adorn the top of your wonderful casserole creation.
Traditionally, most folks use prepared “french fried onions” to top their casseroles. I won’t mention any brand names, but the ingredients contain oil, salt and sugar. All you really need as a delicious topping for your green bean casserole is one ingredient: onions. Of course, since they’re not deep fried in oil, these won’t stay as crunchy for as long as the others; they tend to want to soak up the liquids in the casserole. But they’re still quite yummy especially since they’re dried—the sweet onion flavor is very concentrated.
You can either use your oven or a food dehydrator to make these flavorful, crunchy onions. I’ve done it both ways. The dehydrator would keep the onions “raw” if that’s what you’re going for. Otherwise, baking them in the oven on “WARM” which in most ovens is about 200° F, works just fine. And it significantly cuts down on the time for drying. These took about 5 hours in the oven. When I did it in the dehydrator, it was over 24 hours. Granted, I was living in a high humidity climate then, but since I don’t adhere to a raw diet, I prefer using the oven method to save time.
- 2 onions (I used red onions and prefer them for their sweetness and superior nutrition)
- sprinkle of your favorite salt-free all purpose seasoning (I used Spike)
- Peel the onions and slice them crossways into rings about ¼-½” thick.
- Separate and scatter them on a parchment-lined baking sheet.
- Sprinkle with seasoning of your choice.
- Bake on “WARM” setting until dried and crunchy, 5-6 hours, possibly longer if the ambient humidity in your house is high. Don’t get impatient and turn the heat up. They WILL burn and become bitter if cooked on too high of a temperature.
That’s it! Pretty simple and so much healthier than the store-bought version. Store the onions in an airtight container or plastic ziplock bag, preferably with a silica gel packet to keep them crispy.