In an effort to better understand how the seeds of onion can be transformed into a more flavorful sauce, researchers at the University of Maryland have been able to create a non-flavored version of the popular “flavored” onion sauce.
They found that it actually has a higher fat content, which may help it stand up to heat.
The study was published in the journal Applied and Environmental Microbiology.
The University of Baltimore researchers used the University’s “flavor-tracking system” to analyze how much oil and fat the onions are able to absorb.
They measured how much they absorbed in a given amount of onion and then compared it to the fat content.
The researchers found that a mixture of oil and liquid from the seeds can actually absorb more oil and oil-based fat than a mixture made with oil alone.
The researchers say that they’ve been able make the non-fried version by using a process that involves the cooking of onion seeds in olive oil, salt and water for a few hours.
The resulting oil has a lower fat content and therefore is able to break down more quickly.
“The process makes the oil more stable in the mixture, which improves its ability to absorb the fat,” Dr. David Hester, one of the study’s authors, said in a statement.