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Sometimes you don’t feel like chopping an onion.
Or, like me today, you’re out of onions, don’t feel like running to the store, and the weekly grocery shop is two days away.
Enter, dried minced onion.
Typical uses for the dry option are to use them in recipes like meatloaf, burgers, or in creating a ground meat stuffing for peppers or manicotti. A convenient substitute for fresh onion, the key to a dry mince is giving it time to absorb some of the moisture from the ingredients you’re combining it with. This eliminates a crunchy chew. If you’ve ever used minced onion in a recipe before and didn’t allow for enough time to let the onion get soft, you know what I’m talking about.
Rehydrating dried minced onion creates the opportunity to elevate the flavor profile. Softening them up in warm water is boring and don’t just toss them in the ground beef recipe. Rehydrate the onion in a small dish with milk, chicken or beef stock, beer, or wine, use your imagination. The onion will fully embrace whatever flavor you add to it.
I had some scrambled eggs this morning and lacking fresh onion to mince up, I reached for the dry stuff, rehydrating it in the splash of milk I used to make the scramble. I just let the onions soak up the liquid for about 15 minutes before firing up the saute’ pan, adding a pinch of salt, black pepper, and some hot sauce to further elevate the flavor profile.
To get the equivalent of 1/4 cup of fresh minced onion, you’ll need about five teaspoons of the dry stuff. Marinading dried minced onion in chicken stock, wine, beer, or whiskey before introducing it to a recipe really adds a flavor punch to the finished dish.
Marinate it! You’ll be glad you did.
$pend Wisely My Friends…
~ Mike
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike
Cook's Tip: Marinate minced onion – Bachelor on the Cheap
Sometimes you don’t feel like chopping an onion.
Or, like me today, you’re out of onions, don’t feel like running to the store, and the weekly grocery shop is two days away.
Enter, dried minced onion.
Typical uses for the dry option are to use them in recipes like meatloaf, burgers, or in creating a ground meat stuffing for peppers or manicotti. A convenient substitute for fresh onion, the key to a dry mince is giving it time to absorb some of the moisture from the ingredients you’re combining it with. This eliminates a crunchy chew. If you’ve ever used minced onion in a recipe before and didn’t allow for enough time to let the onion get soft, you know what I’m talking about.
Rehydrating dried minced onion creates the opportunity to elevate the flavor profile. Softening them up in warm water is boring and don’t just toss them in the ground beef recipe. Rehydrate the onion in a small dish with milk, chicken or beef stock, beer, or wine, use your imagination. The onion will fully embrace whatever flavor you add to it.
I had some scrambled eggs this morning and lacking fresh onion to mince up, I reached for the dry stuff, rehydrating it in the splash of milk I used to make the scramble. I just let the onions soak up the liquid for about 15 minutes before firing up the saute’ pan, adding a pinch of salt, black pepper, and some hot sauce to further elevate the flavor profile.
To get the equivalent of 1/4 cup of fresh minced onion, you’ll need about five teaspoons of the dry stuff. Marinading dried minced onion in chicken stock, wine, beer, or whiskey before introducing it to a recipe really adds a flavor punch to the finished dish.
Marinate it! You’ll be glad you did.
$pend Wisely My Friends…
~ Mike
Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike