If you’re in the market for a homemade crust, you’re not alone.
In this post, I’ll share my favorite ways to make dried onion dough, which I’ve found are easy, inexpensive, and don’t require a crockspot.
But be aware, the recipe below contains some salt and may have a little bit of added sugar.
And you’ll want to use a nonstick pan to ensure the dough doesn’t get too brown.
This post was originally published by Food Network’s Food Network Show.
The recipe comes from Food Network and was originally written by Jessica DeLuca.
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What you’ll need: 1 package dried onion, chopped (or 2 pounds chopped, if you prefer) 1 cup flour 1 cup baking powder 1/4 teaspoon salt 1 cup vegetable oil, divided 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 cup butter (1 stick) 2 tablespoons butter, softened 2 cups powdered sugar, divided 2 eggs, beaten (or two large eggs, if using) 2 teaspoons vanilla extract (optional) To make the crust: Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and butter.
In the bowl of an electric mixer fitted with the paddle attachment, beat the dry ingredients together on medium-high speed until fluffy.
Add the oil and continue to beat until smooth and creamy.
Add in the powdered sugar and continue beating until the dough is smooth.
Pour the dough into the greased, nonstick skillet and bake for about 5 minutes, or until the top is golden brown.
Let the dough cool for 5 minutes.
In an additional bowl, add the eggs and vanilla extract.
Mix together until combined.
Divide the dough in half and form into a ball, about 3/4 inch thick.
Divide each half into three equal portions and roll each into a 12-inch circle.
Cut each circle in half.
Roll each circle into an even 3/8 inch thickness.
Transfer the dough to a clean work surface.
Repeat with the remaining dough.
Sprinkle each piece of dough with 1 teaspoon of salt and bake at 350 degrees for about 30 minutes, until golden brown and crispy.
Let cool on a wire rack for about 20 minutes before slicing.
Recipe Notes: If you prefer a thinner crust, or you don’t have access to nonstick pans, you can bake the crust at 350 degree for a minute or two, until it’s just barely puffy and crispy, then remove it to a wire cooling rack.
If you don�t have access, you could also chill the dough before slicing it.
If using nonstick, try to use parchment paper or foil to prevent browning.
You could also freeze the dough for up to 4 months, or store it in the refrigerator until you need to use it.