The French Laundry, Per Se by Thomas Keller

Author:Thomas Keller
Language: eng
Format: epub, azw3
Publisher: Workman Publishing
Published: 2020-10-15T00:00:00+00:00

Dehydrated Caramelized Onions

Makes 60 grams

700 grams yellow onions

10 grams canola oil

500 grams water

SPECIAL EQUIPMENT

Japanese mandoline

Dehydrator

Cut ¼ inch (6 millimeters) from the root end and ½ inch (1.25 centimeters) from the stem end of the onions. Halve them through the root and peel them. Using a Japanese mandoline, slice the onions lengthwise into pieces as long and thin as possible.

Spread the onions in a shallow layer in a wide saucepot. Add the oil and cook over medium-low heat, stirring often, for 8 to 10 minutes, until the natural sugars in the onions caramelize to a rich golden brown without burning.

Once a layer of caramelization or fond has formed on the bottom of the pan, add one-third of the water and use a silicone spatula to deglaze the pan. Cook until the pan is dry. If the pan begins to scorch, transfer the onions to a clean pan. Cook until the onions are a very dark brown, about 1 hour 20 minutes total, deglazing twice more when the fond builds up on the bottom of the pan.

Line a sheet pan with a nonstick silicone baking mat and spread the onions in a 9 by 12-inch (23 by 30-centimeter) layer over the mat. Dry in a dehydrator set to 150°F (65.5°C) for 14 to 18 hours, until the onions are very dry. The onions must be crisp when cool.

Use the dehydrated caramelized onions as is, or grind into a powder in a spice grinder to use as a seasoning. Store in an airtight container at room temperature for up to 3 months.

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