Dehydrating onions can be a tearful job, so please run your range hood vent (if you have one).
Place your dehydrator as close to the vent hood as possible.
That will help enormously to take the onion odor out of the kitchen and away from your pets sensitive noses and nervous systems – it's poisonous to them!
Onions are a great source of vitamin A, followed by vitamin C. There are trace amounts of Niacin, Pantothenic Acid, vitamin B6, Riboflavin, and Thiamine.
Their minerals are: a great source of Potassium, followed by Phosphorus, and Calcium.
There are trace amounts of Iron, Zinc, Manganese, Copper, and Selenium too. They contains Omega-3 and Omega-6 fatty acids.
This very versatile veggie is great for
use in tons of recipes: Soups and stews, you name it! And you can
grind onions up for use as a powder! If you're slicing and chopping up your own onions, consider getting this fabulous knife:
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NOTE: When dehydrating this pungent veggie, you may want to consider dehydrating some garlic at the same time if you've got a spare dehydrator tray or two available!
Don't mix the two with, say, apples, when dehydrating – unless you WANT your APPLES to taste like ONIONS or GARLIC!!
While onions might smell delicious to us humans, remember this:
If using frozen onions, ignore step 1.
"I noticed that my white onions did not turn as brown as my Vidalia onions, did a little research and found that it might have to do with the sweeter onion which makes sense. I also noticed that the Vidalia seem sweeter dried then fresh which is fine with me.
I am so very happy that I found a great deal on them and dried close to 50lbs of them this spring. I did do many batches outside when I saw that the humidity was very low, with starting them outside in the morning by night the smell was almost gone when I finished them in the home."
Here's a cool post on ten different types on onions and it shows what the best onion is to use in a specific dish.