HOW TO DEHYDRATE ONION
| Cut | Sliced or finely chopped |
| Pre-treat with heat | No |
| Temperature | 52°C (125°F) |
| Time | Food dehydrator: 6 hours Convection oven: 8 hours Air drying: several days |
Onions are a key ingredient in many dishes. It is simply hard to imagine cooking without onions. So, learn how to dehydrate onion! The mild varieties, such as leeks and red onion, can be used in larger quantities, while the intense garlic is more of a flavoring agent.
Dehydrating is an excellent way to preserve your harvest if you grow onions and can’t store them in an underground cellar or other cool spaces. The dried onion not only has a long shelf-life, but it also takes up much less space.
Onions are thankful as they are so tasty and easy to dry. They can be dried at room temperature, with good air circulation. You can also dehydrate onions in an oven or food dehydrator, which is faster.
Why dehydrate onions?
Easy to dehydrate
Dried onions give a lot of flavour.
They take up little space in the pantry.
Onions to dehydrate
Yellow onion, Red onion, Pearl onion, Shallot, Silver onion
Leeks and similar: Garlic, Chives, Spring onion
Salt or broth with onion
You can choose between mixing the fresh onion with salt and dehydrating it or combining the dried onion with salt. The flavours are better preserved when mixing fresh onions with salt.
The detailed description below is from
the Book on Amazon
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Dehydrate LEEKS
Leeks are easy to air-dry in a warm and ventilated place indoors. Dried, they are perfect for vegetable steaks, cold sauces or any food where you usually use leeks.
Remember that the white part dries faster than the green part. Therefore, it can be wise to dehydrate them separately and mix them when they are dry.
DEHYDRATED IN THE SAME WAY
Spring onions
CUT
The white part into rings and the green into thin strips. If you want to add the leeks directly to food, you can chop them more finely, but the flavor will not last as long during storage.
PRE-TREAT WITH HEAT
If you want to store the leeks for more than a year, it is good to steam or roast them in the oven at 250°C (480°F) for a couple of minutes until they soften. They will then become moist, so it is challenging to air-dry them; a dehydrator is better.
TEMPERATURE/TIME
Room temperature up to 52°C (125°F). The flavor is preserved better at a lower temperature, but drying takes longer. Reduce drying time and soaking time by cutting thinly. Dry until they can be broken into smaller pieces.
Before and after dehydration: RED ONION
