Dehydrated Caramelized Onions
Slow-cooked onions are gently dehydrated until crisp and brittle, creating a concentrated pantry ingredient that may be stored as dried onion pieces or ground into a fine onion powder. An additional drying stage helps remove residual moisture from the powder before storage.
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Ingredients
- Approximately 3–4 pounds yellow onions per dehydrator tray or another preferred onion variety
- A small amount of arrowroot powder for storage and clump prevention
Instructions
- Slice or dice the onions to the desired size, then transfer them to a slow cooker. Cook on the low setting for 4 to 6 hours, or longer if necessary, until the onions have softened and become translucent. The prolonged cooking concentrates their flavor while beginning to reduce their moisture content.
- Pour away the liquid released during cooking. If desired, reserve this flavorful liquid for later use in soups or stews. Arrange the drained onions evenly over the dehydrator trays, keeping them in a single layer so air can circulate around the pieces consistently.
- Set the dehydrator to 125°F (52°C) and dry the onions for approximately 8 to 12 hours. Continue dehydrating until the pieces are fully dry and brittle. Test several pieces by breaking them in half; properly dried onions should snap cleanly rather than bend.
- Remove the dried onions from the dehydrator and allow them to cool completely. Transfer them to a jar and condition them for several days, shaking the container daily while checking carefully for moisture. If condensation appears inside the jar, place the onions back into the dehydrator and continue drying.
- Once the conditioned onions are confirmed to be thoroughly dry, they may be sealed in an airtight container for storage. To prepare onion powder, place the dried onions in a grinder or blender. Pulse several times to break up the pieces, then blend continuously until a fine powder develops. For a smoother consistency, sift the powder and grind any remaining coarse particles again.
- Spread the freshly ground powder in a thin layer on a suitable dehydrator tray. Return it to the dehydrator and dry again until any remaining moisture has been removed completely.
- After the onion powder has finished redrying, transfer it to an airtight container. Mix in a small quantity of arrowroot powder before sealing to help minimize clumping during storage.
Notes
The liquid drained from the slow-cooked onions can be retained and incorporated into soups or stews.
During conditioning, any visible condensation indicates that additional dehydrating is required.
For the driest finished product, both the onion pieces and the ground powder should be completely free of residual moisture before being sealed for storage.