Onion infused oil-2 ingredients and simple to make!

The other day I asked my husband to buy me some grocery. He came back with a lot of onions. He said it was on sale. Now I have a lot of onions and need to figure out what to do with it. I thought about it for a while and I thought I can make some onion infused oil to help use up some of the onions.

I’ve made scallion infused oil before but I know you can make this with shallots but I wanted to try to use up all the onions. Thus, I decided to try to make an infused oil with onions. The result? It was delicious!

I love that the oil can be stored in the fridge for a long time and it makes my cooking so much more flavourful!

Ingredients

There are only 2 ingredients for this onion infused oil: onions and canola oil. I’m keep it simple so I can have the pure flavour of the onions. I love the taste of cooked onions because it doesn’t have the harsh onion flavour. The onions are much more mild when cooked and have so much flavour especially in the infused oil.

One word of caution, I don’t recommend using olive oil to make this because I’m cooking this oil at a relatively high temperature and olive oil have a low smoke point so it will burn. It’s not healthy eating burnt oil.

How to make it

One of the key things to remember about cooking ingredients in oil especially if you are cooking these ingredients in the oil for a long time is to put the ingredients in COLD oil!

First peel the onions and cut into thin slices. If you have a food processor you can use the slicing and grading disc to slice the onions.

In a heavy bottom pan add in the oil and onions. Turn the heat to medium and start to heat up the oil. This way you can cook the onions evenly without burning or splattering.

Stir occasionally. Once the onions have turned to a golden brown and most of the moisture have been cooked out, turn the heat to medium high. You may need to take some of the scum off the top of the oil. Now you want to completely dry up the onions and turn it to a darker brown (not black!).

Once the onions is completely moisture free and has a dark brown colour. Take the oil off the heat and strain out the oil from the onions. Let it cool completely.

To store, clean a jar with warm soup and water, dry it completely. If you want to make it even more clean, boil it in a pot of hot water for a few minutes and wipe it dry.

Ladle in the oil and this is optional put the onions inside the oil. The other option is to place the oil in an air tight container and can be used for toppings when you cook.

Store up to 6 months.

Pro-tip

• Put the onions in COLD oil. This will prevent splattering and burning your onions when cooking. This will also help to draw out the onion flavour into the oil. If you put the onions in hot oil, you will get a bitter tasting oil.
• BE patient, making this oil will take some time but I promise it is worth it. Don’t be tempted to turn the heat on high as this will completely burn your onions and make the oil bitter!