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Low FODMAP Onion-Infused Oil
Missing the flavor of onions? Try this recipe for onion-infused oil and get cooking!
Low FODMAP Serving Size Info: Makes 2 cups (480 ml); servings size 4 teaspoons (20 ml)
Prep Time: 5 minutes
Cook Time: 5 minutes
Resting Time: 2 hours
Total Time: 10 minutes
Makes: 24 Servings
Calories: 173 kcal
Ingredients:
- 2 cups (480 ml) extra virgin olive oil, pure olive oil or vegetable oil such as canola, grapeseed, rice bran, safflower or sunflower
- 1 medium red, white, or yellow onion, peeled and quartered
Preparation:
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Rinse a glass storage bottle, container or jar with an airtight lid with boiling water and dry thoroughly; set aside.
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Pour oil into a small sized non-reactive pot and heat over low heat just until just warm to the touch. Remove from heat. It is very important not to overheat the oil or its flavor and integrity will degrade. You don’t need a thermometer - just go by touch and only heat the oil until it is warm but not hot.
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For a more subtle onion flavor, leave the onions in large pieces; for more potent onion flavor roughly chop the onion. Add onion to oil, off the heat, and allow to sit for about 2 hours. Strain into the clean jar, making sure to remove all of the onion pieces; we like to line a fine wire-meshed strainer with cheesecloth and pour the oil through these layers to catch any and all onion pieces. Seal jars and store in refrigerator, using within 3 days for safety.
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You may also freeze the onion oil up to 1 month. It will stay safe after that but the flavor will degrade.
Notes:
Tips
- You can also try sweet onions such as Maui or Walla Walla, for a slightly different onion flavor. We love onion oil made with sweet onions for vinaigrettes on spinach salad.
Nutrition Facts
Low FODMAP Onion-Infused Oil
Amount Per Serving
Calories 173
Calories from Fat 171
% Daily Value*
Fat 19g29%
* Percent Daily Values are based on a 2000 calorie diet.
