Dehydrating Onions

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!

Onion Nutrition Info.

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 contain Omega-3 and Omega-6 fatty acids.

Frozen Chopped Onions Are SO Convenient!

This very versatile veggie is great for 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:

This Knife Makes Chopping & Slicing Easy!

* As an Amazon Associate, I earn a small commission from qualifying purchases. The price you pay doesn't increase.

NOTE: When dehydrating this pungent veggie, you might dehydrate 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!!

Dehydrating Onions—The Easy Way!

While onions might smell delicious to us humans, remember this:

If using frozen onions, ignore step 1.

1. Peel and slice into 3/8" slices (or rings or diced!)
2. Arrange on your food dehydrator trays. Make sure they don't overlap
3. Turn on your food dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).

• Dehydrated onion will be leathery when fully dried.
• Drying time: between 4-12 hours.
• Please remember to rotate your trays for even drying.

Mj from Michigan Wants to Share This:

"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 than 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."

Different Types of Onions

Here's a cool post on ten different types of onions and it shows what the best onion is to use in a specific dish.

Used by Permission / Camtasia 2022 License

There are many different types of onions, but the most common type is the white onion. Other popular types of onions include the red onion, the yellow onion, and the sweet onion. Each type of onion has its own unique flavor, so be sure to try a few different kinds to find your favorite.

Onions can be stored in a cool, dry place for up to two weeks. However, if you plan on storing them for longer, they can be stored in the fridge for up to eight weeks. Just be sure to keep them in a paper bag or a mesh bag so they can breathe.

The best way to use an onion is to peel it and then slice it thin. Onions can be used in a variety of recipes, or they can be eaten raw. When cooked, onions become sweeter and more mild.

So, whether you like them raw or cooked, there’s an onion out there for you.

Best Areas for Growing Onions

Onions grow best in areas with full sun and well-drained soil. They are a cold-weather crop, so they do not do well in warm or damp conditions. Additionally, onions need full sun and well-drained soil to thrive.

So, if you're looking for the perfect spot to grow onions, make sure it is in a cool climate with full sun and well-drained soil.

When is the Best Time to Plant Onions?

Onions can be planted as soon as the ground can be worked in the spring. They are typically ready to harvest in late summer or early fall.

READ MORE

READ MORE

READ MORE

READ MORE