Raw, Delicious Caramelized Onions Recipe
How to caramelize red onions without cooking them in a skillet is easy and healthier.
Caramelized onions can be used in a variety of ways – eat as is, sprinkle over a salad, include in omelets, wraps, and sandwiches, or as a pizza topping.
Caramelized Onions Recipe
Equipment Needed: Food Processor (or do by hand)
Yield: 4 cups
- 2 pounds red onions, sliced with 2mm slicing blade
- 1/3 cup date paste – see date paste recipe
- 1/3 cup tamari (to avoid gluten, use wheat-free tamari / you could also use coconut aminos or half coconut aminos and half wheat-free tamari)
- 1/8 teaspoon white pepper
1. Place date paste, tamari, and white pepper in a small bowl and mix with spoon.
2. Slice onions using a food processor, equipped with slicing blade, then place onions in large bowl.
3. Using a paper towel or clean cloth, I gently squeeze onions to remove any juice.
4. Pour liquid mixture over onions and and massage with hands (recommended – wear gloves).
5. Spread evenly on dehydrator trays covered with teflex sheets.
6. Dehydrate at 125 degrees Fahrenheit for 1-2 hours.
7. Transfer onions onto a mesh sheet dehydrator tray, reduce temperature to 110 degrees and continue until onions are moist and flexible to the touch. This process may take 10-12 hours. Around the 6 hour point, remove onions from teflex sheet and place on mesh tray for duration. If you prefer crispier texture, dehydrate longer.
8. Store in seal container. I prefer storing them in the refrigerator.
- Be creative and experiment with different seasonings – Italian, Mexican, or cheese them up with nutritional yeast. Substitute tamari with coconut aminos.
Conventional Caramelized Onions Recipe – butter, sugar and cooked at high temps (unhealthy version)
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