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Caramelized Onions

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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.  :)

Ingredients: yields 5 cups

  • 3 lbs white onions
  • 3/4 cup cold-pressed olive oil
  • 3/4 cup water
  • 3/4 cup Tamari or Braggs Aminos
  • 3/4 cup maple syrup or raw honey

Preparation:

  1. Slice all the onions into 1/4″ slices.  A mandolin comes in handy for this.  Place in a large bowl (s).
  2. Whisk together, olive oil, water, Tamari and sweetener.
  3. Pour over the onions and with your hands mix and mix and mix.  Be sure to coat each onion.
  4. Cover and place in refrigerator for 24 hours to marinate.
  5. Place a mesh colander inside of a large bowl and drain the marinade sauce from onions.  Keep the sauce for other recipes.
  6. Place the onions on the teflex dehydrator sheets and dry at 110 for 4-6 hours.  Or until they soften and take on a cooked appearance.

Want to make a smaller amount…

Ingredients for a small batch: (same directions as above) yields approx. 1 2/3 cups

  • 1 lb (5 large) white onions
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/4 cup Tamari or Braggs Aminos
  • 1/4 cup raw agave nectar or raw honey

After marinating for 24 hours, you can see how translucent they became.

Then after dehydrating they darken and take on the cooked appearance.

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12 thoughts on “Caramelized Onions

  1. Karolina says:

    I love onions this way.
    Excellent choice of recipes with “caramelized” onions made me a real pleasure in my email box this morning. I think some of your “caramelized” creations will appear on our raw Easter table… :)
    Lot’s of love
    Karolina

  2. Imbackinsidejoke! says:

    seeeeeeeeeeeee this is one of the reasons that I love your website Ima make these on one sheet and do some marinated mushrooms on another & I might even take a risk and try to make some of that carmelized onion bread or cauliflower taters n gravy ~ makes me think of some good ole liver n onions / a steak hoagie yummmmmmmmmmmm ~ thank U for coming up wit these bomb.com recipes !

    • amie-sue says:

      Hello my little inside joke. haha I hope try this recipe, and if you do, let me know what you think. Have a splendid weekend!

  3. Judith Perkins says:

    Someone told me to cut off the hairy (root) end of the onion first then the root end. No special tricks such as stuffing bread in your mouth etc. Anyhoo, I’ve been doing this for years and haven’t shed a tear over slicing,dicing, chopping or anything having to do with onions. I can’t say my eyes haven’t watered over the quotidian details of life however.

  4. Lori says:

    . . . a tried and true trick for cutting onions with no tears. Refrigerate them before cutting. I learned the trick when I lived in New Orleans and kept them in the refrigerator so they would keep longer.

    Sounds like a great alternative to frying or baking to get caramelized onions. I’ll have to try! thanks.

  5. What is marinate sauce liquid?

    • amie-sue says:

      Hello Anne, the marinade sauce is all the liquid and season that drains from the onion after you soak them. Does that help? amie sue

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