Onion cutting: To facilitate drying, begin by slicing the onions roughly.
Put some onions in a masher and add half a teaspoon of rock salt or sea salt (approximately 5 grams). Then, crush the mixture. Puree the onions until they are a consistent consistency.
Disperse onto oiled paper:
Evenly cover the greaseproof paper with the onion purée after pouring it on. Continue doing this with all of the onions.
Sun or oven drying: Let the trays with the pureed onions dry in the sun. You may also dry them in the oven at a low temperature of approximately 80°C if the weather is not suitable.
Break and dry: To facilitate the drying process, break the onion puree into smaller pieces as soon as it begins to dry but is still somewhat damp. They will be able to dry more quickly and evenly as a result.
Final drying: Keep the onions dry and crisp by letting them air dry in the sun or an oven. Depending on the size of the onions and the weather, this procedure might take up to two days.
Should it be required, re-grind the onion puree to ensure it is entirely dry if you find that any portion of it is still liquid.
Storage: After the onions are completely dried, keep them in cold, dry places in sealed jars. Your onions will remain delicious and fresh for up to two years if you store them this way.
You may now have fresh onions for a long time in your favorite recipes! The taste and quality of your dried onions will be unsurpassed, whether you use them in pasta dishes, meat and poultry sauces, pastry recipes, or any other cuisine you choose.
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