View Full Version : Onion Bread Question
08-23-2006, 10:12 AM
What consistency shoud the onion bread be? Crispy or kinda soft and mushy?
Mine has been in the dehydrator all night and is still kinda mushy...
08-23-2006, 10:34 AM
I remember mine to be better than mushy but not crispy. It was foldable so I could stuff it with stuff.
I like mine to be about the texture of a graham cracker. For me, that's meant if I turn on the dehydrator before bed, it's ready in the morning. But I don't put it on teflex -- that slows down dehydrating. Perhaps your mixture was very wet to begin with. Could happen if you had some extra juicy onions or if you processed onions to a mushy state. Just leave them in until you get the texture you want.
08-23-2006, 10:45 AM
Thanks guys! I removed the teflex- so maybe it will get crispy soon....
08-23-2006, 01:07 PM
I must have too moist a mixture as well. I think my consistency is too soft to go on the mesh grids. Some people have screen like in a window or door screen on their dehydrator trays. Mine (L'Equip) comes with a plastic mesh that has about 1/8" squares. So I have to use the teflex at first. Maybe I should get some screen to lay on top of the mesh instead of the teflex. I can sure see how it would make a huge difference.
With mine, after being in there all night, the crackers are still pretty moist, but they are setting up in the morning. I carefully flip them off the teflex at that point onto the mesh where they finish drying during the day.
One thing I noticed when I tried (I think it was Madmel's version - link and recipe following) was that when you don't put in the oil or the nama shoyu, it turns out SUPER crispy like a real cracker!!! Maybe the sesame does something too, I don't know. And they take a fraction of the time to dehydrate!!! We loved them!!! Thanks, Mel !! I may owe you royalties on those as some friends who tried them loved them so much they want me to make them for them on a regular basis. The lady is allergic to gluten and has been subsisting on dry rice crackers. She went into raptures when she tried your cracker!!
Today just for comparison, I have the original version in my deh. and they are taking a LOT longer to firm up than Mel's version. I noticed before that the ones with oil and Nama Shoyu don't really get very crispy. When I first remove them from the deh. they are somewhat crisp, but then they re-absorb the moisture from the onions and the air or something and get kinda flexible. I don't mind that though, and maybe that is why it is called Onion Bread, rather than Crackers. I used them as a base for sandwiches and they were GREAT. If I want a really crackery thing, I use Mel's variation. It is so yummy too with the sesame.
I have played around with the recipe for a bit:
1 cup ground flax
1/3 cup whole flax
1/2 cup ground sesame
1/3 cup whole sesame
1/2 cup pumpkin seeds
2 lbs. onions
no oil, no salt
It's really nice, I like the sesame taste a lot. It's crackerlike and really yummie!
Finally, I don't really think these two versions can be compared on a level with each other. Alissa's can be sort of crackery if thin enough and left to dry enough, but would definitely qualify more as "bread". They also have a really robust flavour from the oil and the Nama Shoyu. Mel's are definitely crackers, crispy, but tasting quite different, more delicate and sesame flavoured. The onion is very noticable in both.
So I think that for those of us who are onion lovers, both of these recipes should be in our list of regulars. My husband wants to take either or all of them to work now instead of bread sandwiches.
08-24-2006, 11:03 AM
Thanks to you guys, my onion bread came out great!
I took it off if the teflex sheets after it got hard enough.
I dehydrated it to the consistency of bread.
I am eating it right now for lunch!
Onion bread, avocado, tomatoes and sprouts............... delicous!
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