CHEDDA ONIONS

Filter Article Tags

Connect with us

Like us on Facebook

Posted on

Most recently, I had the opportunity to sample some raw onion crisp – think, green been casserole style onions. Since I’m not a huge (raw) onion fan, I was kind of surprised that I actually liked such a thing – they were crunchy, light and oh-so yummy.

So, I set out to make my own onions – except, chedda style.

While I believe sweet/vadallia onions would be exceptional flavor-wise, I opted for purple onions due to their beautiful hue – knowing it would compliment the warms tones of the faux cheese sauce quite well. Also, dehydration time is long on these – so, if you’re not gung-ho about them being raw, I might suggest using an oven on the lowest temp. Store in freezer for added freshness.

Chedda Onions

  • 3 lbs onions
  • 1 cup sunflower seeds, soaked 3 to 6 hours
  • .5 red pepper
  • 2 T nutritional yeast
  • 1 T olive oil
  • 1 T lemon juice
  • 1 T tahini
  • 1/2 garlic clove
  • sea salt to taste

Slice onions about .24-.5″ in width. Set aside (be prepared to shed some tears! I actually wore oversized sunglasses and channeled my inner Ray Charles while cutting…I said Georgia, Ooh Georgia…)

Sauce: In a blender, combine the remaining ingredients. Blend until smooth.

Prep: Pour sauce over onions and mix until well coated. Place onions on a teflex dehydrator sheet, or a baking sheet. Dehydrate for at least 24 hours until crispy. If baking, use lowest temperature and bake until crispy.


Signup for Awesome

Enter your email address for stock alerts, discounts, promotions and more!

SEARCH THIS STORE