Baked crispy onion

Making:

Baked crispy onion topping

8 servings prepared

Here's what I have:

8 oz Sweet yellow onion

1 tbsp Gluten-free bread crumb

1 tbsp Brown rice flour

1/4 tsp Salt

0.2 oz Olive oil

Preparation:

The oven was preheated to 350 degrees.

The onions were first tossed in the olive oil before adding the brown rice flour salt and bread crumb.

Spread as much as possible on a baking sheet and the timer was set for 30 minutes. Every 10 minutes the onions were rotated Ron the baking sheet to ensure they would become crispy.

Some of the onions that brown quicker can also be removed from the oven while the rest continue to cook. Total cook time can be shorter or longer depending on the thickness of the onion slices.

The plate!

Some of the onions will be used in a Ramen dish. The rest were stored in an airtight container to be used within the week.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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