Dried Onions: When Dehydration is Complete
When your onions are done dehydrating, allow them to cool completely before you do anything else. Once they’re cool, dump them loosely in a bowl, and cover them with a clean kitchen cloth. Set the bowl aside, out of direct sun light, for a couple of weeks. Every day, shake the onions gently and look carefully for drops of condensation that might have gathered on the inside of the bowl. If you find any water droplets, it means they need to be dried more, so back into the oven or dehydrator they must go. If you find no moisture, you can package the onions up after 12 days or so.
Package your onions into small batches – Vacuum sealing is best. Store your dried vegetables, from onions to dried carrots, bell peppers, and dehydrated tomatoes, in a cool, dry, and dark place like the freezer for longest shelf life.
Using Dried Onions
Use these ratios for your onions, when cooking:
1 teaspoon dried onion = 1 small onion
1 to 2 tablespoons dried onion = 1 medium onion
1/4 cup dried onion = 1 cup chopped fresh onion
Don’t like the texture of re-hydrated onion in your food? Then make onion powder! Grind the dried pieces of onion into a powder with either a mortar and pestle, food processor, or manual grinder. Each tablespoon of dried onion will grind down into about a teaspoon of onion powder. A half teaspoon of onion powder is the equivalent of a quarter cup fresh onion.
Onion powder can be used as-is or mixed with other ingredients like salt, herbs or seasonings. I like it in a little shaker to sprinkle onto meats and into sauces and salad dressings.
Now that you know how simple the process of dehydrating onion pieces is, you can tackle it with confidence.