Gastronomixs

Dried red onion

Drying intensifies the flavours through a soft form of the Maillard reaction whilst making it crispy as well.

Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands.

Dried red onion

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

red onion

Preparation method

  • Cut the onion into very thin slices using a Chinese mandolin or a food slicer.
  • Allow the slices to dry in a rotary dryer or oven set to 60ºC for several hours.
  • Store the dried onion in an air-tight container with silicone granules.

Serving suggestions

  • In combination with Anjou pigeon, potato doughnuts and beetroot biscuits.
  • As part of an aperitif snack with an onion dip.
  • Delicious in a dish with components of halibut, green herbs and beurre blanc.

Previous page