- Author: Tami Reece, UC Master Food Preserver of San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
I like to use fresh green onions when I can, but if I am making a recipe and do not want to run to the market for green onions, dehydrated onions work great in a lot of dishes.
Get started by discarding any leaves that are bruised or past their time and cut off the tips of the greens to remove any brown parts.
Rinse onions under running water and drain. You may need to pat dry with a paper towel as you need to remove as much water as possible.
I like to dehydrate the green from the white portion of the onion. Sometimes I want to add green as a garnish without adding too much of an onion flavor.
Chop onions into 1 /2 inch pieces. For the white portions it is best to separate the rings otherwise they take a lot longer to dry.
You can use any type of dehydrator if it has a fan and a temperature control. You want to set your dehydrator at 125 degrees. During this time of year, I have my dehydrator outside on a table on my porch so it does not heat up the house. Just make sure you remove your product as soon as it is dry, so you do not start feeding the neighborhood bugs.
Green portions on one tray…….
White portions on another tray. I forgot to separate the rings of my white portions and had to do it later in the process.
Dried green onions They should feel like paper when done.
I store my green onions in half pint mason jars with plastic lids. In the white portion jar I also put a food safe desiccant packet to help with any moisture that may remain in the product. Enjoy!!