crispy vegan onion strings
Here is the crown on top of my Hybrid Burger. These crispy baked onions add a beautiful texture to the burger and a touch of flare. When I make these again I will use a sieve to remove more of the excess flour mixture. Although they were tasty, they did come out a little dusty. Not the end of the world, but just some food for thought for next time. Overall, I definitely recommend these as the finishing touch to your Hybrid Burgers or your green bean casserole for Thanksgiving.
1 large sweet onion
2 cups unsweetened almond or oat milk
1 tbsp apple cider vinegar
1 ½ cups whole wheat flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
Peel and thinly slice the onion.
Pour the milk and vinegar into a mixing bowl and whisk together. Add the onions and allow to marinate for at least 10 to 15 minutes.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
Using a sieve, sift the flour, garlic and onion powders, paprika, salt and pepper together into a mixing bowl.
Take a small handful of the marinated onion strings at a time, then shake off the excess milk and dredge them in the flour mixture. Make sure to shake off most of the excess flour. Repeat to the remaining onion.
Place them onto the prepared baking sheet and bake for 20 minutes, or until golden brown.
Remove from the oven and serve. Sprinkle with more salt if desired.
Store the onion strings in an airtight container in the fridge for up to 5 days.