posted 5 years ago
It's gotten to that time of year again when the onions in the cellar want to sprout, not helped by the fact that this year has been a very warm winter and the cellar is maintaining a temperature around 8C rather than it's normal 2 or 3C. So one of the things we use a lot of is "ristede løg" Which are crispy fried onions, I've made them before but not enough to survive more than a couple of weeks or so, and I wonder what is the best way to preserve them for longer.
They are made by finely slicing onions, very lightly tossing in flour and a little salt and then deepfrying them until dry brown and crispy. When I made them I then put them into the dehydrator to make sure they were totally dry as any thicker bits are hard to fry dry.
So what I am trying to preserve (target time is 1 year) is a dried product containing a fair amount of fat. I am thinking about putting them into jars I would normally wait until they were totally cold before putting them in and sealing them up, but I was wondering if it might be better to heat them and the jars in the oven and close while still warm to remove a bit of the air. However I worry that might cause some condensation which would obviously ruin the onions. Which way would you do it?
10
