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Crispy Onions

My husband loves to sprinkle crispy onions on his food, especially open sandwiches. We buy one brand from Whole Foods, which is pretty decent, but not something I would eat. I love onions and adding them on top of meals seems like a good idea, so I decided to make my own.

It wasn’t hard. I used one egg though, so it remains to be seen if they can be made without eggs. I know they can, if they are deep fried, but these are baked in the oven and it’s a bit harder to reach crispiness that way. Any way, until I test the egg-less version, this one is pretty good if eggs are part of your diet.

lectin free crispy onions

One medium red onion makes quite a big quantity, especially if we only use them as topping. But they are great even as a side, they will add another layer of taste and texture to your meals. You can add on top of eggs, sauteed vegetables, baked sweet potatoes, or mix them with pressure cooked beans for a warm or cold salad. They also make a good topping for dips such as artichoke or cauliflower dip.

But I’ll keep this short, recipe below. I hope you like it.

Crispy Onions

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By Claudia Curici Serves: 4
Prep Time: 10 minutes Cooking Time: 35 minutes

A great topping to add extra taste and texture to your meals.

Ingredients

  • 1 medium red onion
  • 1 pasture raised egg
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons cassava flour
  • salt and pepper

Instructions

1

Preheat the oven to 400F.

2

Cut the onion in half and then slice each half as finely as you can, making sure the slices are not attached to each other.

3

Beat the egg in one large bowl, add the extra virgin olive oil and combine, then add the onions to the bowl and with your hands mix the onion and the egg so the onion slices get coated with the egg.

4

Take the onion from the bowl and spread it on a large stainless steel baking sheet, so it overlaps as little as possible.

5

Add one tablespoon of the flour to a sieve and sift it all over the onions. Mix them around the sheet with two forks, and repeat with the second tablespoon of flour. Mix again with the forks and spread the onions on the baking sheet.

6

Bake for about 20 minutes, stir again with tongues or forks, and bake for 15 more minutes or until they are crispy. Take out and let them cool on the baking sheet.

7

Serve warm or cold.

Notes

You can store leftovers in a glass container, in the refrigerator, but they won;t stay super crispy. But you can pop them in the oven again and they'll get crispy.

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