-
1
Combine the onions, glucose, water, agave nectar, and salt in a pot and bring to a boil over high heat.
-
2
Reduce the heat to medium and simmer the mixture until almost dry, about 20 minutes.
-
3
Transfer to a blender and puree until silky smooth.
-
4
Strain into a metal bowl and cool in an ice bath.
-
5
Refrigerate for at least 30 minutes.
-
6
Spray twelve 2 x 6-inch acetate sheets or foil strips with cooking spray and wipe them lightly with a paper towel to remove any excess.
-
7
Use an offset spatula to spread the onion base as thinly and smoothly as possible on the strips of acetate or foil.
-
8
Place them in a dehydrator and dry for 1 hour.
-
9
The onion should be completely dry and come off the acetate cleanly with only a little help from an offset spatula.
-
10
If it is not ready, continue drying until it reaches this stage.
-
11
Alternatively, set your oven to the lowest possible temperature and let the sheets dry out for at least 2 hours until the desired texture is reached.
-
12
Let the onion glass cool before storing in a lidded container or zip-top bag with parchment paper between the pieces.
-
13
The onion glass can be used whole or broken into shards, as you prefer.
