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A jar of dehydrated balsamic caramelized onions in a jar.

Dehydrated Balsamic Caramelized Onions

The sweet, bold flavor of balsamic caramelized onions adds complexity to the same old recipes giving them new life. Dehydrate them so you can have them any day of the week!
5 from 1 vote
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Course: Condiment
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Dehydrating Time: 6 hours
Author: Carolyn Thomas

Equipment

  • Dehydrator or oven

Ingredients

  • 4 large onions sliced
  • 2 Tablespoons olive oil more, if needed
  • 1/2 cup balsamic vinegar more, if needed

Instructions

  • Slice the onions into nice thin slices, about an ⅛ of an inch. Don’t worry about being exact.
  • Warm your cast iron skillet so that it is hot before adding the sliced onions.
  • Spread about 1-2 Tablespoons of olive oil. Just enough to cover the bottom of the pan.
  • Add all the onions, even if they crowd the pan. They will eventually cook down.
  • For the first few minutes, move the onions around and make sure they are not scorching. Keep the skillet on low heat so the onions cook slowly, releasing their juices and sugars.
  • Cook the onions on low for about 15 minutes.
  • Add balsamic vinegar to the pan as the onions start to dry out. Add just enough to give a light coating of vinegar on all the onions and layer on the bottom of the pan.
  • Allow them to cook down for about another 45 minutes slowly. If they start to brown or dry out, add more balsamic vinegar to the pan.
  • Stir the onions occasionally while they cook down. You do not need to babysit these onions.
  • While the onions are cooking, prepare the dehydrator trays (or cookie sheets and preheat the oven to 150°F if you plan to use this method).
  • Cook the onions on low, slow heat for a total of an hour until they are soft but not burnt. They should be a dark brown color, partially from the caramelization and partially from the balsamic vinegar.
  • Spread the onions on the dehydrator trays or cookie sheets lined with parchment paper. Spread them in a thin, single layer.
  • Place the trays in your dehydrator or the oven at 150°F. If your dehydrator doesn’t have a thermostat, just turn it on. I start checking them after about 4 hours. The onions need to be completely dry, light, and crispy. You do not want any moisture left in the onions at all. This usually takes a total of 6-7 hours.
  • Pull the dried onions off the parchment paper or dehydrator tray, add them to a clean, dry glass jar, and seal them with an airtight lid.
  • Check your dehydrated caramelized onions regularly for the first couple of days. You do not want to see any moisture forming in the jar, as it will cause mold to grow. If condensation is present, take your onions out and dehydrate them longer.
  • As long as no moisture develops in the jar, your homemade caramelized onions will last for a year stored at room temperature. After about a year, they lose their good, sharp flavor and nutritional value.
  • Enjoy your dehydrated caramelized onions on roasts, salads, casseroles, or any meal that needs a boost in flavor!
  • Or, rehydrate your onions by soaking them in warm water for half an hour before adding them to your recipe.
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