I never know what we’re going to be eating when I wake up in the morning.
Danny and I both love to play in the kitchen. It’s our favorite space to dance. After years of cooking methodically, following a recipe to the letter, I released into experimenting after I met Danny. It’s funny how different food can taste when you stand in the space before the stove at ease.
Of course, Danny has been doing this for years. He never follows a recipe. It makes him itchy to stare at words on a printed page and try to replicate the choices someone else made at the stove. (Pretty funny that we write recipes for a living now, right?) He adores looking at other people’s cookbooks. He pores over them daily. But he uses them to wake his senses to flavor combinations he might not have tried or remind him of dishes he has been wanting to eat. He likes to create, not re-create.
I love his confidence.
And I love the mornings when he wakes up and says, “Hm, I’ve been thinking about oven-dried onions. I wonder what that would be like?” He disappears into the kitchen to play with the mandolin . A few hours later, he hands me a dish of warm crunchy onions.
Play, my love. Keep playing.
These dried onions have the crunch and saltiness of potato chips without the frying. If you need a little nosh of something to satisfy that urge, these might be good to make.
And hey! Come fall, these might be perfect for that green bean casserole so many us love without having to buy that glutenous can of fried onions.
- 1 large yellow onion
- extra-virgin olive oil, preferably in a spray bottle
- kosher salt or sea salt
- Preparing to bake. Heat the oven to 200°. Line two baking sheets with parchment paper.
- Preparing the onions. Using a mandolin on its close-to-the-thinnest setting, slice the onions paper thin (about 1/8-inch thick). If you don’t have a mandolin, slice the onions with your sharpest knife, as thin as you can. (And by the way, you might want a mandolin.)
- Lay the onions out on the baking sheets in one even layer. Believe it or not, one onion sliced paper thin will fill two baking sheets.
- Grab the olive oil spray. Spray the tops of the onions with the olive oil. (If you don’t have olive oil spray, canola or other spray will work too. If you don’t have oil spray, very lightly brush oil on the tops of the onions. Sprinkle the onions with salt.
- Baking the onions. Slide the baking sheets into the oven. Bake the onions, turning the sheets about halfway through, until they are crisp and browned but not burnt, about 4 hours. Check frequently towards the end of the baking.
- Pull the onions out of the oven and let them finish drying in the air.
These should be good for 2 days or so. After that, they will lose their crispness.