Thursday, May 3, 2012

Roasted Onion Strings

When you roast Vidalia or Maui onions they bring up a really nice sweetness.
I’ve also tried these with red onions, which are not sweet but they taste like bacon bits when they’re roasted.  A good cheater tip to add flavor.

For Pete’s sake – keep an eye on them or you’ll end up with too many black ones…again, don’t ask me how I know-------------->

The traditional breaded and fried onion strings are a no-no.  You won’t miss them when you eat these.  These are not only good as a side dish but as a topping on various pasta dishes and soups.  I made these along with the Mushroom Soup and they were a hit.

Print the recipe:  Roasted Onion Strings

Roasted Onion Strings
makes 2 servings
adapted from Dinner with Zola

1 large Vidalia, Maui or other ‘sweet’ onion
olive oil
kosher or sea salt

Preheat oven at 400 degrees.

Peel and slice the onion into thin rings. I used my mandolin slicer. If you are doing them by hand, just try to have them be about 1/8” thick but a few thicker ones are okay.

Separate the slices into the individual rings. Rub a baking sheet with a thin layer of olive oil. Scatter the onion ring slices across the surface and it’s okay if they overlap each other, the space underneath is good for getting the crispiness you want.  If you want them salty, sprinkle the coarse salt on top before they go into the oven. The salt will penetrate and roast into the rings.

(I don't know how to rotate the picture)
I got one onion as three servings

Roast the onions in the middle of the oven for approximately 10-15 minutes.

Keep an eye on them towards the end.

You want some deep brown edges and even a bit of blackening is okay. The darker they are, the crispier and sweeter they are; almost like an onion-potato-chip-ring. Some of the onions will still be moist and stringy. Those are the ones that most remind you of the inside of regular onion strings. The crispy bits give you a nice crunch sensation and the darker, deeper flavor.

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