How To Make Onion Salt Food

ONION SALT

Steps:

• Mix together in a small jar with tight fitting lid.
• Shake well,store in cool dry place.

HOW TO MAKE ONION SALT

Steps:

• Combine three parts salt and one part onion powder.
• Use 3 Tbsp salt + 1 Tbsp onion powder.
• To make one cup: Use 3/4 cup salt + 1/4 cup onion powder.
• Store in an air-tight container. This onion salt doesn't contain an anti-caking agent, so if you've been storing it awhile, you may need to break up a few clumps, before you use it.

FRENCH ONION SALT

Steps:

• In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.

SWEET ONION RELISH

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

MOM'S TRADITIONAL CREAMED ONIONS

Steps:

• Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
• Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.

ONION SANDWICH

Steps:

• Spread butter on one slice of bread. Layer with onion slices, and season with salt and pepper. Top with remaining slice of bread. Cut in either halves or quarters, and serve.

SALT ROASTED ONIONS

Steps:

• Preheat oven to 350°F.
• Cut a thin slice off the stem end and root end of each onion, but don't peel the onions.
• Pour a 1/4" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2" between them.
• Arrange the onions, stem end up, on top of the salt.
• Roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.
• Meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. Remove pan from heat.
• Take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.
• Carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.
• Arrange the split onions, cut side up, on a platter. Drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.
• Serve warm.