Bread and Butter pickle recipes often call for onions. We figured we’d try them without the cucumber.
We received another large number of Walla Walla sweets this year and are busy trying to find new ways to process them. One method we learned from a friend from the Walla Walla Gleaners was to caramelize them in a crock pot and freeze them.
Most instructions we were able to find for dehydrating onions said they should take about 12 hours. Given the higher water content of Walla Walla Sweets, we’ve found them to take a fair while longer. At 125 degrees, it’s been taking our dehydrator about 32 to 48 hours to finish the job, depending on how thick we layer them on.
This stuff is really rich because of how reduced the onions and wine are. It should be good on herb and other savory breads and baked goods, and is great on crackers. I imagine it would also make an excellent glaze for meats.