Preserving Method: Dehydrating

Makes about 3 (8 oz) half pint jars 

Large, pungent onions are perfect for dehydrating. Quickly season soups, stews and baked goods all year round. 

You will need

• Red, white or yellow onions. 
• Glass or plastic preserving jars, food storage bags or vacuum packages. 

Directions

1. TRIM ends off onions. Peel skins. Cut into 1/4-inch slices. 
2. DRY at 145° F until crisp, according to dehydrator instructions. 
3. STORE in glass or plastic preserving jars, food storage bags or vacuum packages. Label. 

Quick Tip:  Large, pungent, white varieties dry best.