Onion Salt Recipes

HOMEMADE SEASONED SALT

Steps:

• Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight container, seal, and shake to combine.

ONION SALT

Steps:

• Mix together in a small jar with tight fitting lid.
• Shake well,store in cool dry place.

JONESY'S FRENCH ONION SOUP(LOW SALT)

Steps:

• Caramelize the onions by putting the onions in the oil and margarine in a large Dutch oven or soup pot with the water and pepper. Cover with a tight lid. Let the onions soften and sweat over medium heat about 10 minutes.
• When the water has evaporated, remove the lid, turn heat to low and slowly caramelize the onions, stirring frequently for about one hour. Onions should be brown in color when ready and reduced in quantity to almost one half.
• At this time, add the broth and thyme. Also add a small bit of raw onion if desired for body and appearance. Boil and bit longer to soften these.
• Season again with pepper to taste.
• Preheat the oven broiler. Ladle the soup into oven proof soup bowls. Fit a slice of the toasted bread on top. Sprinkle with the cheese.
• Place bowls on cookie sheet.
• Broil till cheese melts and turns golden.
• ---------ENJOY THIS GREAT SOUP----------------.

HOW TO MAKE ONION SALT

Steps:

• Combine three parts salt and one part onion powder.
• Use 3 Tbsp salt + 1 Tbsp onion powder.
• To make one cup: Use 3/4 cup salt + 1/4 cup onion powder.
• Store in an air-tight container. This onion salt doesn't contain an anti-caking agent, so if you've been storing it awhile, you may need to break up a few clumps, before you use it.

FRENCH ONION BREAKFAST STRATA

Steps:

• Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
• In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
• When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
• Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.

FRENCH ONION SALT

Steps:

• In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.

KETO CHAFFLE RECIPE WITH ONION RINGS

Steps:

• Start mixing your egg, cheese, garlic powder, and seasoned salt. Make sure everything is well combined.
• Heat up your mini waffle maker first, then place a big spoonful of your chaffle mixture in the middle of the waffle maker.
• Place an onion ring on top of your cheese mixture and then place another big ole spoonful of your cheese/chaffle mixture over your onion.
• Close your mini waffle maker and cook for about 3-4 minutes, until browned. Remove and serve warm with dipping sauce. Enjoy!

SPATCHCOCK ONION-SALT CHICKEN

Steps:

• Combine all ingredients for the onion salt and store in an airtight container.
• Place the chicken on your work station with the legs down on a cutting board and the neck facing you. Using a sharp pair of kitchen shears, cut along the spine, using the neck as a guide for thickness. It should be fairly easy to cut. Cut along both sides of the spine until it is fully detached. Reserve the spine for chicken broth or stock.
• With the skin side up, flatten the chicken on your work station, using the palm of your hand to break the breastbone (the bone between the two chicken breasts). If you don't hear or feel it crack, flip the chicken over and cut the breastbone with the kitchen shears. Lay the chicken on a baking sheet lined with Gefen Parchment Paper, pat dry, and allow to rest in the fridge for one hour, or up to eight hours.
• Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
• Remove chicken from fridge and pat dry again. Take three tablespoons of onion salt and mix with olive oil until you have the texture of wet sand. Liberally rub all over the chicken - under the wings, all around the legs, etc. - making sure all exposed skin and meat is covered.
• Bake 45 minutes, then allow to rest for five minutes. Serve.

ONION SOUP MIX SALT FREE

Steps:

• 1. Combine all ingredients.