How to Dehydrate Onions {White, red, yellow}
Dehydrated onions add rich flavour to dehydrated meals, soups, stews, and pasta dishes. They're also perfect for making spice blends, rubs, or homemade onion powder.
Notable Equipment
- 1 Dehydrator
Ingredients
- Onions, white, red or yellow
Instructions
- 1. Slice, chop or mince onions into the desired size or shape (but no more than 1/4" thick; see note above)If slicing rounds, separate the rings
- 2. Optional: blanch for about 30 seconds; onions should be slightly soft but not mushy (see notes for purpose of blanching)
- 3. If blanching: cool by rinsing with cold water or immersing in a cold or ice water bath
- 4. Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- 5. Place in dehydrator and dehydrate at 135°F for about 8 hours (blanched) to 12 hours (raw)Place in dehydrator and dehydrate at 135°F for about 8 hours (blanched) to 12 hours (raw)
Notes
- A mesh liner is required for diced or minced onions
- Dehydrating times may vary (the water content in the onions, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
- Softens sharp and bold onion flavours (this may be desired for certain uses, particularly for white onions)
- Slightly improves rehydration texture
- Preserves colour
- Reduces drying time
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