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This past week I was “gifted” over 10 lbs of gorgeous, milky white onions. I have been wanting to test my hand at caramelizing them so I figured there was not better time than the present. And having a mandolin is definitely a godsend for this project!
It only took two onions before my eyes started to burn. Through the haze of tears I stepped back and looked at all those onions… oy-vey! I have heard dozens of tricks when it comes to slicing onions but only a few came to mind. Running cold water and cutting near the flowing water was one. I started that but decided that was just a waste of water. :P
Onion goggles! Didn’t have any so I put my sunglasses on. Hold a piece of bread in your mouth. Hey, these where desperate times that called for desperate measures. I always keep a loaf of gluten-free bread in the freezer for Bob so I pulled a piece out and shoved it in my mouth.
So there I stood, in my kitchen… dark sunglasses on and a piece of bread hanging from my lips. I was a sight for sure. But guess what, it worked, something worked because the tears went away and I sliced every last onion!
Here is some interesting info… I started with 3 lbs of fresh onions which sliced into 10 cups of onions, which after marinating and dehydrating became 5 cups of onions. :)
yields 5 cups
Drying method #1:
Drying method #2:
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Drying option #1
Drying option #2
Drain the marinading liquid if you used Drying option #2.