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

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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.

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