Low FODMAP Onion-Infused Oil

Step 1

Rinse a glass storage bottle, container or jar with an airtight lid with boiling water and dry thoroughly; set aside.

Step 2

Pour oil into a small sized non-reactive pot and heat over low heat just until just warm to the touch. Remove from heat. It is very important not to overheat the oil or its flavor and integrity will degrade. You don’t need a thermometer - just go by touch and only heat the oil until it is warm but not hot.

Step 3

For a more subtle onion flavor, leave the onions in large pieces; for more potent onion flavor roughly chop the onion. Add onion to oil, off the heat, and allow to sit for about 2 hours. Strain into the clean jar, making sure to remove all of the onion pieces; we like to line a fine wire-meshed strainer with cheesecloth and pour the oil through these layers to catch any and all onion pieces. Seal jars and store in refrigerator, using within 3 days for safety.

Step 4

You may also freeze the onion oil up to 1 month. It will stay safe after that but the flavor will degrade.