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onion

slices
4.9
Based on 8 reviews
try me sample
0.14 oz
75¢
pinch jar
1 oz
$5
refill
1 oz
$4
large refill
4 oz
$13
PACKAGING GUIDE
VARIANTS
slices
powder
Dried onion slices are thin, light golden-beige in color, and have a strong, pungent aroma. Their taste is intense and slightly sweet. It can vary in intensity based on the variety of onion used. When cooked, the flavors will become more mellow and sweet, but can also become bitter if overcooked.

Dried onion slices are commonly used in various cuisines such as Mexican, Indian, and Mediterranean, and can be found in dishes such as tacos, stews, curries, and salads. They can also be used as a topping for pizza, sandwiches, and soups.

The slices can be reconstituted before cooking, but this is not a common practice. Reconstituting dried onions involves soaking them in water or another liquid, such as broth or wine, for a period of time until they have rehydrated and become soft. This process can help to mellow the flavor of the onions and remove some of their pungency.

However, it is more common for dried onions to be added to dishes without reconstituting them, as they will rehydrate during the cooking process. When they are added to liquids, they will soften and reabsorb the liquid, and their flavor and aroma will become more pronounced. Additionally, the process of cooking will often break down the cell walls of the onions, releasing their flavors and aromas into the dish.

Whether reconstituted or not, dried onion slices can be used in a variety of dishes to add flavor, texture, and color. They can be added to soups, stews, sauces, and other liquids to provide a robust, sweet and slightly pungent onion flavor. They can be added at the beginning of the cooking process, or towards the end to retain more of their flavor and aroma.
QUICK INFO
onion , slices
INGREDIENTS
Onion
TASTING NOTES
Sweet, slightly pungent, rich, savory taste
AROMA
Pungent, sweet aroma, strong, intense scent
CHARACTERISTICS
Light colored, thin (almost papery) slices
PAIRINGS
Thyme, rosemary, bay leaves, garlic, paprika, cumin, sage, black pepper, nutmeg
USAGE
Seasonings, stews, dry rubs, spice blends, toppings
PLANT PART
bulb
PROCESSING / FORM
slices
BOTANICAL NAME
Allium cepa
ORIGIN
Egypt
BOTANICAL NAME
Allium cepa
Allium cepa, commonly known as the onion, is a staple food item and culinary building block used globally. Originating in the Near East and Western Asia, this bulbous plant, characterized by its layered structure and tear-inducing compounds, is part of the wider Allium family, which also includes garlic, leeks, and chives.

The distinctive feature of Allium cepa, is its rich sulfur compound content, particularly syn-propanethial-S-oxide, which is released when the onion cells are broken, causing the familiar eye irritation during chopping. This compound is part of the plant's natural defense mechanisms, deterring pests and animals.

Onions come in various types, including red, yellow, and white varieties, each offering different flavor profiles from sharp to sweet. They are used both raw and cooked, providing a depth of flavor and contributing foundational aromas essential in countless dishes. Depending on the preparation, the taste of onions can range from sweet when caramelized to pungent and spicy when consumed raw.
USAGE HINT

Dried onion slices can be added to spice blends, such as rubs, marinades, and spice blends for meat, poultry, or vegetables, to add a sweet, pungent onion flavor.

QUICK FACT

In ancient Greece, athletes ate large quantities of onions to increase their strength and stamina. Onions were also used as currency and were so valued that they were often used as a form of payment for workers building the pyramids in Egypt.

The strong, pungent aroma of onions is due to the release of sulfenic acid when the onion is cut, which then reacts with other compounds to produce the distinctive aroma. This can cause the eyes to tear when cutting an onion, a phenomenon that has earned the onion the nickname "the tear-inducing vegetable."

 
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REVIEWS (8)
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