This one's about onions...
Hi again everyone,
Back with a question about onions that puzzles me.
I've seen a number of recipes for making different things like onion buns.
In all of the recipes that I have found it calls for dehydrated onions, minced dried onion, dried chopped onion etc.
I can't say that I've looked at every recipe on the planet. I've looked at probably 15 - 20. So far I've not seen one that uses a real onion.
Is there something about a fresh onion that will ruin the dough and consequently the bun? I know that onions have some moisture. It seems to me that some adjustment could be made to compensate for that.
My thinking is that i could just chop them in a food processor and blot out the extra moisture or let it evaporate a little. Or even sauté them slowly until they caramelize and then chop that mixture up and use it.
I just saw a recipe that uses dried onion that you put in water to make them wet again ... this is what makes no sense to me; to substitute dried w/added water for fresh onions.
Thanks for the anticipated great responses :)