Onion Salt Food
HOW TO MAKE ONION SALT
Here's how to make onion salt or a quick onion salt substitute. Only two ingredients required.
Provided by Erin Huffstetler, MyFrugalHome
Categories Ingredient Substitutions
Time 2m
Yield Varies
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 1/4 tsp, Calories 1 calories, Sugar 0 g, Sodium 442.2 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 0.1 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
ONION SALT
Ever had a problem of running out of onion salt right in the middle of a recipe? Well here's the problem solver.I found this in a Penzey's Spices catalog.And we all know that anything from them has to be good :) Use as you would regular onion salt.Submitted to "ZAAR" on Febraury 20th,2008
Provided by Chef shapeweaver
Categories Low Protein
Time 8m
Yield 4 Tablespoons
Number Of Ingredients 2
Steps:
- Mix together in a small jar with tight fitting lid.
- Shake well,store in cool dry place.
Nutrition Facts : Calories 5.9, Sodium 5233.6, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 0.2
FRENCH ONION SALT
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Provided by Heidi Swanson
Categories Quick & Easy Onion Green Onion/Scallion Chive Spice Rub
Yield Makes ½ cup
Number Of Ingredients 5
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 ONIONS IN SALT BRINE
Lacto-fermentation is a technique that produces traditional dill pickles, kimchi and sauerkraut. The simple fermentation process requires nothing more than salt and water.
Provided by Virginia Willis
Yield 2 quarts
Number Of Ingredients 3
Steps:
- Combine 4 cups water and the salt in a medium bowl. Stir to dissolve the salt. Pack the sliced onion and jalapeño if using into 2 sterilized quart glass jars with tight lids. Pour over the brine, leaving 1 inch of headroom between the top of the liquid and the top of the jars. If necessary, weigh the onions down under the brine to keep them submerged (see Cook's Note).
- Cover the jars with pieces of parchment paper or cheesecloth and seal lightly with a canning ring or a rubber band. Ferment at room temperature (60 to 70 degrees F is preferred) for at least 4 days and up to 2 weeks. The longer the ferment, the more flavorful the product. Taste it to see how you like it! Make sure to place in a shallow plate or bowl to catch any juices and if using a tight lid, "burp" the ferment daily to release excess pressure.
- Once the onions are finished, put a tight lid on the jars and move to the fridge for up to 2 weeks.
SALT ROASTED ONIONS
These onions are delicious and can be served with roast chicken or ?? You decide. You can cut them in an "X" on the stem end, about 1/2 inch deep, before roasting if you want them to caramelize. Try using different types of onions, but similarly sized so that they all cook through at the same time. These will hold in a 200F oven for 45 minutes before serving. Use leftovers in pasta, salads or with sausage and eggs the next morning. From At Home With Michael Chiarello, one of my top three favorite chefs.
Provided by Pesto lover
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 46.2, Fat 0.1, Sodium 3.3, Carbohydrate 11.1, Fiber 1.5, Sugar 4.7, Protein 1
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