Preparation:

Chop onions in about ¼ inches. Uniformity in size will ensure even drying.

If using a food processor using the pulse option and don’t overprocess. If the onions are overprocessed it will affect the color of the final product will have a pink tinge. However, the taste will not change. A food processor with a slicing disc can be helpful for quick and consistent slicing.

Drying:

Spread the chopped onions in a single layer on the dehydrator trays. Ensure good airflow between pieces.

Dry at 105-140°F (40-60°C) for best flavor preservation.

Drying time will vary depending on the humidity of your area. You may want to start the dehydration in the evening and check it in the morning. It can take around 8-16 hours.

You may want to place your dehydrator outside on the porch or in the laundry room. The onion aroma will fill your house.

Checking for Dryness:

The onions are fully dehydrated when it is brittle and snaps like a potato chip when it is cool.

The dried onions should be lightly browned and not burnt. If you get a pink tinge, it is okay, it just means the onions were over processed.

Conditioning

Allow the dried onions to cool completely

Place your dried onion into jars. Do not add moisture absorbers at this time.

Daily for five to seven days, flip the jar over and check to see if anything sticks to the side of the jar. If it doesn't come off easily with a few shakes or has clumps that will not separate, you will need to place the onions back in the dehydrator for a few more hours to ensure the onions are completely dry. Otherwise, mold will grow on your onions.

If you see the signs of mold anywhere in your jar, you will have to toss the contents and sanitize the jar.

Storage:

Place a moisture packet in the jar to absorb any moisture from the air.

For longer storage (over a year), consider freezing the dehydrated onions.