Brazilian recipe
Crispy Onion Strips (Tira gosto de cebola)
A crunchy, savory snack that’s perfect for casual gatherings. This simple recipe relies on pantry staples for a quick and satisfying bite.
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Ingredients
2 cups all-purpose flour
1/2 cup margarine
1 tablespoon baking powder
1 packet onion soup mix
1/2 cup milk
1/2 cup margarine
1 tablespoon baking powder
1 packet onion soup mix
1/2 cup milk
Where to find ingredients
You can find all these ingredients at local supermarkets in the baking or dry goods aisles. Onion soup mix is typically found in the seasonings or soup packets section.
Preparation method
- In a mixing bowl, combine the all-purpose flour, margarine, baking powder, and the packet of onion soup mix.
- Gradually add the milk, kneading the mixture until you achieve a smooth, uniform dough.
- On a lightly floured surface, roll out the dough to your desired thickness using a rolling pin.
- Cut the rolled dough into thick strips.
- Arrange the strips on a baking sheet that has been lightly greased and floured.
- Bake in a preheated oven at 180°C for approximately 20 minutes, or until they turn golden brown and crisp.
Observations
The Tira gosto de cebola is a delightful and fuss-free appetizer, ideal for serving on any occasion, from relaxed get-togethers to lively parties.
Crafted from simple, accessible ingredients, it stands out for its practicality and the bold, savory punch of onion seasoning that everyone enjoys. Its signature crunch makes it truly irresistible.
This recipe is the perfect choice for those looking for an economical and quick snack option. Follow the step-by-step instructions and treat your guests to something special.
Crafted from simple, accessible ingredients, it stands out for its practicality and the bold, savory punch of onion seasoning that everyone enjoys. Its signature crunch makes it truly irresistible.
This recipe is the perfect choice for those looking for an economical and quick snack option. Follow the step-by-step instructions and treat your guests to something special.
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