I've written before that Amish cooks love "copycat" recipes: whether that be a recipe for homemade "Pizza Hut breadsticks," or homemade "Heinz" catsup. Â But here's something I hadn't run into before: Big Mac Dressing. Â This looks like an attempt to mimic the McDonald's "special sauce." Â I'm not sure which Amish cook this comes from. Â As I wrote yesterday, I get all sorts of recipes from Amish women (and men) from all over the place. Typically I do a pretty good job of keeping the envelopes with the recipe, but with this one - beyond the pretty handwriting - I have no clue where it came from. Â The author does say that this recipe is "very good on sandwiches", so I am assuming you can slather some over your burger and it'd give it a nice zing. Â The recipe is a bit odd....I am not sure what she means by "dry onions" in this case. Â If anyone has an ideas, let us know.
- ¼ cup French dressing
- 1 cup Miracle Whip
- ½ teaspoon salt
- 4 tablespoons dry onions
- ¼ cup sweet relish
- Soak onions for 15 minutes in boiling water.
- Drain.
- Mix onions and everything else.
- Chill and spread onto sandwiches.
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Donna Vincent
On the dried onions she probably means dehydrated onions. I buy mine from frontier co-op
Kevin
Okay, I'll assume what you all are saying is correct...I just wasn't familiar with rehydrating them, but that makes sense
Vicki
Dry onions are dehydrated onions.
Mary Myers
Dry onions bits are in the herb and spice section at the grocery and are dehydrated onions. To hydrate soak or boil in water.
Judith A.
Hi Kevin. Your "dried onions" might be the same as "diced onions" found in the spice isle of your grocery store.
Carol H
I have used dehydrated onions in my pasta and potato salads for years. I love raw onion but it seems in my salads they just keep getting stronger and stronger until that is all you taste in the salad. When I reconstitute dehydrated onions I get the onion favor but they do not take over the salad.
I have never heard before about reconstituting them using boiling water and will try this method.
I have always used very cold water and soaked them in a bowl overnight in the refrigerator, and then drain off the excess water.
I wonder which method retains the most onion flavor !!!
Kevin
Thanks, Carol, I think that is the part that confused me was reconstituting by boiling, that was new to me also!