Carmelized and dehydrated onions

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orolan

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There are various opinions\methods. I've fol;owed this basic recipe, which is fine, but I need advice.

How to Make Dehydrated Caramelized Onions

Essentially the caramelization recipe is onions and water in the Instant Pot. The one option the chef mentions is balsamic vinegar.

I will store some in their carmelized form, and dehydrate the rest. I'm looking to add/intensify flavor in both application.

We commonly see ingredients like butter and oil, but from what I understand, that would compromise shelf stability. Then there's salt, sugar, baking soda, etc.

I know there's a compromise when using the instant pot/slow cooker versus the stove top, but I don't have the time or patience for that, not to mention I've got 4-5 lbs of onions sliced and ready, which would mean several batches.
 
orolan said:
There are various opinions\methods. I've fol;owed this basic recipe, which is fine, but I need advice.

How to Make Dehydrated Caramelized Onions

Essentially the caramelization recipe is onions and water in the Instant Pot. The one option the chef mentions is balsamic vinegar.

I will store some in their carmelized form, and dehydrate the rest. I'm looking to add/intensify flavor in both application.

We commonly see ingredients like butter and oil, but from what I understand, that would compromise shelf stability. Then there's salt, sugar, baking soda, etc.

I know there's a compromise when using the instant pot/slow cooker versus the stove top, but I don't have the time or patience for that, not to mention I've got 4-5 lbs of onions sliced and ready, which would mean several batches.
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Freeze them? 🙂 Why dehydrate?

Not heard of baking soda with caramelised onions tho.
 
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If you want to caramelise onions, you have to cook them low and slow in butter/oil.
Dehydrating onions is another thing altogether, because you don't use oil.
Caramelised dehydrated onions, imho, is an oxymoron, because oil cannot be dehydrated; it's oil.
I'd caramelise the onions and then freeze them in small portions - just salt and pepper and butter.
 
You can short cut making crispy onions by dehydrating them first, then deep frying in oil.
I had so many onions one year I started drying them. Still got loads of dried onion now
 
karadekoolaid said:
If you want to caramelise onions, you have to cook them low and slow in butter/oil.
Dehydrating onions is another thing altogether, because you don't use oil.
Caramelised dehydrated onions, imho, is an oxymoron, because oil cannot be dehydrated; it's oil.
I'd caramelise the onions and then freeze them in small portions - just salt and pepper and butter.
Click to expand...
It's either or, not both.
 
I appreciate all of your comments. I presented my situation, and explained that I understand the conventional method for caramelization, but, for me the stovetop is not an option.

So, if you don't wish to refer to what I want to do as "caramelized", fine. I'm aware that the compromises I make will result in something less that the ideal caramelized onion outcome. I have to deal with limited freezer space, that's why I choose to dehydrate.

Given my circumstances, I just want some advice, if there is any, about flavoring the dehydrated end product, i.e. should I use salt in the instant pot, or, or afterwards, or not at all, or use any other means of seasoning? I would love to use butter, oil, but doing do, given my storage option, as I stated, would render limited shelf life.
 
orolan said:
I just want some advice, if there is any, about flavoring the dehydrated end product,
Click to expand...
Fine. To be perfectly honest, I'd just dehydrate them as they are. No salt, no other flavouring if you're going to freeze them. You can add flavouring when you use them, and depending on the dish, you might add salt, pepper, curry powder, balsamic, whatever; but if you flavour them first, then you're stuck with a one dimensional flavour.
Let me explain myself a bit more. If you use balsamic, for example, then you're more or less restricted to Italian/Mediterranean dishes. No flavouring and you can use them with almost any cuisine, depending on what you fancy.
 
Understood. Common sense. What ever direction you choose may define, and limit the application to specific genres. I suppose even salt might be a challenge, because it's ratio, it's presence, will be magnified in the end product.

Thanks
 
Dehydrated onions absorb water exceptionally easily, so you are going to need to ensure they are stored with no moisture in the air around them - ideally, no air around them. Powder form will make this easier, so you can then store them in ziplock bags that you have rolled from the bottom up, towards the ziplock before sealing them - this is to exclude as much air as possible.

You will find that even with as much air as possible excluded, they will go hard over time. So I would prioritise their use.
 
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