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!
