Caramelized Onion Salt

Instructions

1. Add a glug of oil to a large pan or skillet over medium heat. Add the onions to the pan. Cook for 45 to 50 minutes: mix occasionally, and add a splash of water every now and then, whenever the onions start to stick to the bottom. Season with a big pinch of salt, and continue cooking until the onions get dark brown and jammy.
2. Spread the onion mixture on a large baking sheet or on your dehydrator trays. Dehydrate the onions in your dehydrator for 15 to 20 hours at 160°F or 70°C, or until they become crispy and dark in color. All dehydrators are different, so make sure to keep an eye on yours, check on the onions every few hours.
   • If you don’t have a dehydrator, you could slowly roast them in the oven, at 160°F (70°C). Toss them every few hours, until they get dark and crispy.
3. Blend the dehydrated onions in a spice grinder or food processor. Season with a small pinch of salt.  Sprinkle on fries, popcorn, eggs, pasta, steak, chicken, sandwiches, add it to soup, the options are endless.
4. Store in a cool, dry spot, in a jar or deli container. Add in a small food grade silica packet to keep it dry. You can find those in store-bought seaweed packs or spices. It’s a small little pack you can reuse to keep ingredients dry. If stored and dehydrated properly, the caramelized onion salt should last up to a few months.