Roasted Minced Onion
Roasted Minced Onion

Roasted Minced Onion

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With the wild success of our Roasted Garlic Flakes, Roasted Granulated Garlic and Toasted Onion Powder, we knew we had to bring on this Roasted Minced Onion. These have quickly proven to be a winner in our kitchen! Our Roasted Minced Onion, botanical name Allium cepa, is a modern twist on this classic ingredient, and you'll love its instantly recognizable "French" onion flavor. We have also added Roasted Granulated Onion for when you want toasted onion flavor, but don't need the texture.History and CultivationWith the many different types of wild and early domesticated onions, coupled with the fact that their remains leave little or no trace, it is difficult to pinpoint a precise location and time of their first discovery. Some archaeologists, botanists, and food historians believe that onions originated in central Asia, while others are of the opinion that they were first found growing wild in what today is modern Iran and Western Pakistan. But, both sides agree that wild onions were likely eaten long before farming, or even writing was invented. Most researchers tend to agree that onions have been cultivated for at least the last 5000 years. Because onions grew wild in so many various regions, it is also logical to conclude that they were also domesticated simultaneously around the world.In our country, we know that the early Pilgrims brought onions with them on the Mayflower. Upon settling here, they found wild onions were already growing throughout the eastern coastal region of North America. They also observed Native Americans using wild onions in a variety of ways, eating them both raw and cooked. Colony diaries mention that in 1648, bulb onions were some of the first crops planted as soon as farming land was cleared. Our dried onions are processed so that most of the liquid is removed, while leaving the strong onion flavor. These concentrated flakes start as 9 pounds of raw onions and after processing are 1 pound of dehydrated onions. Our US grown white onions are gently heated until they turn a golden brown. How to UseAdd Roasted Minced Onions to any recipe that has enough moisture to rehydrate the onions during the cooking process. If the dish doesn't have enough liquid, then we recommend rehydrating the onions before adding them to the pot. To rehydrate the onion flakes place them in a small bowl and cover with water. Let them soak in the water for about 15 minutes, drain off any excess liquid and then add to the cooking process.We like to add these Roasted Minced Onions to dips, gravies, meatloaf, pork roast, salads, sauces, soups, spice blends, spreads, stews, and tuna casseroles.Use our roasted onions in place of fresh white onions in any recipe where you crave a milder, slightly less pungent onion flavor.Flavor ProfileThese have an unmistakable roasted onion aroma and flavor that brings to mind French Onion Soup.Helpful HintsNot sure when and where to use dehydrated minced onions (also called onion flakes), onion powder or granulated onion?Use dehydrated minced onion when you are looking for the flavor and aroma of onion and need some texture in your recipe. Onion Powder is best when you're looking for onion aroma and flavor, but you don't need the typical onion texture. Granulated Onion provides an easy way to disperse onion flavor, when you don't need the texture. Granulated onion doesn't cake like onion powder sometimes can and tends to be easier to measure than flakes. Onion Flakes equivalent - use 1-2/3 tablespoon of Roasted Minced Onion in place of one medium fresh onion.If you're a fan of all things onion we also carry a non roasted Minced Onion, Dried Shallots and a very popular Onion Soup Mix.

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