Dehydrated Onions

Onions add flavor and nutrition to rice & beans, salads, meats, sauces, main dishes, etc. If I could only store two things to flavor my food, my first choice would be salt, and my second choice would be onions.

You can store fresh onions and use them all winter. See Growing and Storing Fresh Onions.

You can also freeze or dehydrate your onions. On this page we’re going to talk about dehydrating onions. See advantages of dehydrating your food.

Equipment & Supplies

• Fresh Onions
• Dehydrator
• Canning Funnel
• Airtight containers to store onions

When harvesting your onion bulb there is a lot of onion top that goes to waste. The green onion top still has a lot of great onion flavor. You can dehydrate the bulb of the onion, the green part of the onion, or both.

• Pull the onions out and cut off the tops leaving about a 1-inch stem. Now cut another 6-7 inches off the bottom of the green top (See Picture). We usually save the bulb for fresh eating and dehydrate this green part of the onion.
• Wash your green onion tops before cutting them. Slice and dice them into small pieces.

• Spread your onion pieces on the dehydrating trays. Dry them at 145° F / 63° C for 4 - 8 hours. Dry them until they’re the texture of a dry herb - like parsley.
• Empty your trays of dehydrated onions into a large bowl. Use a canning funnel to fill your empty containers with dry onions. You can use any food grade plastic, glass, or metal container. The container needs to keep the onions safe from moisture and insects.

You’re done. It’s that easy.

The best place to store food is in a cool, dark, dry area.

Here are a few ways to use your dry onions:

• You can grind up your onions and use the onion powder.
• When frying meat, add in onions. The onions soften up and make the meat taste great.
• Add them to soups, sauces, or any dish that calls for onions.

Return To:

New! Comments