You will want to keep both these Oil-Free Caramelized Onions Two Ways on hand for topping sandwiches, salads, pizzas or soups, and more! I always have caramelized onions on hand because they add SO much depth and flavor to any dish that I make. There are two main ways that I make them. The first way, I make them in a dehydrator which dehydrates the water out of them. With this method, they last a lot longer. And the second way is to sauté them. These will last about 1 – 2 weeks in the fridge.
Oil-Free Caramelized Onions Two Ways
You will want to keep both these Oil-Free Caramelized Onions Two Ways on hand for topping sandwiches, salads, pizzas or soups, and more!
Equipment
- Dehydrator
- Sauté Pan
Ingredients
Dehydrated Caramelized Onions
- 2 sweet or yellow onions sliced
- ¾ cup coconut aminos
- ½ cup maple syrup
Sauteed Caramelized Onions
- 1 red onion sliced
- 2 tbsp maple syrup
- As needed water
Instructions
Dehydrated Caramelized Onions
- Chop the onions into thin slices and place them on a flat tray
- Mix together the liquid ingredients in a bowl and pour over the onions.
- Be sure to check that all onions are covered in the marinade. Let it sit for 20-30 minutes.
- Then, put it in the dehydrator for about 4-6 hours at 105 degrees Fahrenheit.
- In the end, you should have beautifully caramelized onions that you can use on top of pizzas, and salads, and to give a burst of flavor to any other food you are eating!!!
Sauteed Caramelized Onions
- Place the onions in a sauté pan with maple syrup.
- Cook down until soft and caramelized in texture.
- Add additional water or maple syrup so that the onions do not stick to the pan (can take 15 -20 m)
- The only mistake you can make with this recipe is not letting it caramelize enough!
Tried this recipe?Leave a comment!
2 thoughts on “Oil-Free Caramelized Onions Two Ways”
I have a question on the dehydrated onions. How would you go about rehydrating them to use?
Hi Carla! The idea with this recipe is to dehydrate the onions to use them as you would normally caramelized onions but without cooking them! Some of the healing benefits are better preserved this way, and it offers another option for flavor and texture. We wouldn’t recommend storing them as you would dried fruits for later use, but instead to use them as a topping in soups, sandwiches, stews, salads, or on clean, GF bread right away or within a few days when stored in the fridge! Let us know what you think if you give this recipe a try!