We’re preparing the food for my sister-in-law’s baby shower this afternoon…and a salad dressing recipe calls for ONION JUICE. Yes, that was how we reacted, too. Is onion juice for real? How does one make onion juice, anyway? Can you buy it? I just have to put it out there!
I’ll post pictures of the salad with the recipe later today…but we’ll be skipping the onion juice. Unless someone on here convinces me otherwise!
Posted by Jane Wallin at 7:07 am 11 Comments
Categories: Recipes
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Huge fan of your site 🙂 🙂
Run an onion on a micro planer or a fine box grater, you’ll get your juice.
Don’t skip it, its just like onion with out the chunks.
I had the same reaction when I first heard of clam juice and “clamato” juice. Bleech!
probably the juice from pickled onions. i remember my mom making something when i was younger and she used the brine for flavoring.
Brina is right. Grate the onion and then squeeze the grated portion to get all the liquid “juice” out!
thanks for your tips and reassurances! I just posted the recipe on this page: https://thisweekfordinner.com/2007/01/31/recipes-side-dishes/
It’s called Jenny’s Green Salad – next time I just might actually try doing the onion juice thing! 🙂
I use my Cuisinart and then put the mixture through a fine sieve to get the juice.
Years ago it was possible to buy onion juice in the spice rack at most grocery stores.
Thanks so much for the tip on grating the onion to get the juice!
you’re most welcome! 🙂
I know this is an oild post but I just came upon it in search of “onion juice” at one of my local stores..But basically , yes it’s a thing. It comes in a tiny bottle …like a small vanilla extract size. And it’s usually used in salad dressings or marinades. I’ve only seen it in a brand called “Reese”. They also make garlic juice and although they may sound trivial in a recipe …these two make all the difference in the world for homemade vinaigrette dressings or for sugar/oil based dressings. I don’t know the ingredients in them but there’s more to it than just “onion” or “garlic” bc they’re very flavorful n concentrated…a bit vinegary, in a good way. They really add a lot of yummy flavor n I would not skip it if your recipe calls for it. I’m sure it’ll still be good without, especially since you wouldn’t know what you’re missing out on, if you haven’t used them previously but I highly recommend getting them. I keep referring to both the onion n the garlic juice bc tne recipe I have calls for both so I’ve never used one without the other. But it looks like my local grocery store stopped carrying them so I guess I’ll have to order them online.
I have had onion juice for years . I freeze enough onions to last me until next year. I place the onions in the food processor, grind them until the right consistency. , place them in a bowl and let it sit. Put onions in 1 cup bags and freeze. Place juice in cup (half pint) jars and freeze. Vola onions and onion juice whenever I want it.
love this, diane!! thank you!