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~ raw, vegan, gluten-free, nut-free ~
Onions… there are oodles of varieties of onions but I am not about to cover each and every one of them. I, however, am going to select the top three that I am always faced with when I cruising the produce department. Yellow, white and red (purple) onions.
Yellow onions have a yellow-brown papery skin on the outside and a white flesh. These onions really make my eyes water and mess up my makeup, this is due to their higher sulfur content. We can thank that sulfur content for its pungent flavor and smell as well. Though we have and sometimes do eat them raw, I almost find them too overwhelming, it just depends on what other ingredients that I am using that help balance out that strong flavor.
White onions have an all-white skin and flesh. They have a slightly milder flavor than the yellow onion and are a great substitute if you’re in need of an onion flavor, but don’t want it to be too powerful.
Red onions are usually my go-to onion for raw dishes. They are one of most mild, and sweet tasting onions. They have the purplish-red skin which seeps through all of its layers although it’s flesh is mainly white.
So as you can see… the color of onion you decide to use in this recipe will vary the outcome. I opted for white… aiming right down the middle of the three in strength.
To select the best onions, look for them to be firm, have a crackly outer skin, and a mild smell. If their scent is overwhelming it’s a good sign the onion is starting to spoil. Steer clear of those with dark spots or mold. Onions, in general, store better in a slightly cooler, darker area, although the fridge is not recommended. The onion smell has a tendency to spoil the flavor of other foods in the fridge.
Yields 1 1/4 cups
Yum! Making these asap!
Thanks so much for sharing this recipe!!
Your welcome Andrea :) So nice to hear from you. I hope all is well! Spring has sprung! Have a blessed week, amie sue
Such a special addition to many foods/dishes, these will certainly bring up my plates a few notches. Thank you Amie-sue.
I agree Kathy… not only do they taste good, they do indeed dress up a dish. They can take a Wednesday afternoon lunch to a Saturday night on the town styled dinner. hehe Enjoy and many blessings, amie sue
I’m so excited to try these! I bought a dehydrator a month or so ago, used it for 3 or 4 days straight then got too lazy. You’ve inspired me to get busy again! Thank you Amie sue!
I am happy to hear that Lisa. :) You didn’t get lazy… it’s ok to take a day or two off from the dehydrator. hehe I hope you enjoyed the shoestring onions. Keep me posted. Have a great evening, amie sue
Hello Amie Sue, I must say that this is the most beatiful and creative site that I have seen! What camera do you use? The photography is great. I cooked professionally over the years in New York City and raw cuisine meant something entirely different. Uncooking raw vegan is a completely different animal so to speak. You have to be very creative in either discipline and you don’t have the maillard effect to develop the flavors. My diet is high raw nowadays – some cooked soups and grilled veggies. Your creativity and generosity in the recipe department is most appreciated. I had no idea these awards existed. You deserve it. Thanks
Good evening Arnie,
Thank you so much for all your kind words. They were very soothing after such a busy day. :)
I use my iPhone to take my photos.
I am quite thankful that my culinary skills came into effect once I introduced raw into my life. It has brought me the greatest freedom and joy in the kitchen… followed by the ability in being able to share it… here. :)
Many blessings and please keep in touch. amie sue
I have no idea what I did wrong but my onions look nothing like the picture. I am trying hard not to be discouraged….I purchased the suggested mandolin LOVE IT (thank you)
Good morning Merilyn,
I would like to help you but I need more information. Can you share with me the exact ingredients and method (step by step). It’s hard to trouble shoot without being there but happy to try. I look forward to hearing back from you. Blessings, amie sue
Thank you so much for walking me through my mistakes. I used 2 red onions and used the mandolin at a 1.5mm. blade. Because I doubled the onions I doubled the Tamari and the maple syrup. There was no need to toss as the onions were submerged in the liquid. I forked the sliced onions out and placed them,as spread out as I could, on a teflex sheet and dehydrated till dry.
It all sounds good… how did they turn out Merilynn?
they were one mass of onion which I tried to separate but could only manage a partial separation. When they dehydrated the flavor was intense and the onions did not become light and crispy like the picture. (I appreciate you trouble shooting with me)
Good evening Merilynn,
Well first off, let me say that the intensity of onion will differ from onion to onion… so flavor-wise it can shift with each new batch you make. Next time I would try separating them more so they don’t clump together. And perhaps drying them longer to get them crisper. I wish I was there to walk you through so we could trouble shoot this together. But don’t give up! Have a blessed evening, amie sue