Red Onion Oil
July 2, 2024 by Kimberly
Transform your dishes with a drizzle of Red Onion Oil! Its bold, savory flavor enhances everything it touches, adding a gourmet twist with minimal effort.
50 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
SPICY
SWEET
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Unleash the robust flavors of Red Onion Oil in your kitchen. This easy-to-make infusion captures the essence of red onions, transforming simple ingredients into gourmet wonders with just a drizzle.
How to serve
Red Onion Oil is perfect for drizzling over roasted vegetables, stirring into risottos, or using as a base for dressings and marinades. Its rich, deep flavor elevates everyday meals to restaurant-quality standards. Try it over grilled steaks or whisked into vinaigrettes for a burst of oniony goodness.
How to store
Keep your homemade Red Onion Oil in a dark, cool place in a tightly sealed bottle. It stays fresh and flavorful for up to 1 to 2 weeks, ready to add a quick flavor boost to any dish.
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Red Onion Oil
- Total Time: 50 min
- Yield: 250 ml / 1 cup 1x
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine sieves
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
- 150 grams red onion
- 250 milliliters sunflower oil
Instructions
- Peel and roughly chop the red onions and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the onions left.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 25 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 5 min
- Passive Time: 20 min
- Cook Time: 25 min
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