Dried Minced Onion

I am loving my spice rack lately.

Mostly, because I keep making my own dried herbs and spices, so my cupboard is getting fuller and fuller every day.  I'm especially looking forward to this spring and summer, when I can grow my own veggies and herbs, and dry them out to use them all year round!

The only downside to this is the pungent odor that fills your house when you've got what feels like a million different kinds of vegetables and herbs drying out in your oven.  Since my lovely town reached a lovely -40F the other morning (and nearby Whiteface Mountain recorded a -114F wind chill...), I'm not opening any windows around here any time soon.  All of those aromas stayed circulating through my kitchen with no way out.

Luckily, since I love the smell of veggies cooking, I was more than pleased with the way my kitchen smelled.

This week, I attempted drying my own minced onion.  I wasn't exactly sure what kind of onions would be best so I went with a variety.  I chose a white onion, a red onion and a sweet onion.

The hardest part was making sure that the onions were minced well, which takes a little time and patience. You want the pieces exceptionally small while also uniform.  That process can get a little tedious, but once you're done, you just toss it into the oven or dehydrator and the work is done for you!

I'm excited to try these alone as a spice, and maybe mixing them together to make a delicious spice blend!










Dried Minced Onion

1 onion (I used one white, one red and one sweet onion)



Preheat oven 125F.

Mince onion 1/8" thick and as uniform as possible.

Lay out one layer deep on a greased cookie sheet.

Place cookie sheet in oven and cook in 6-12 hours.  Keep oven door slightly ajar.

The onions are done when they are dry and crumble with pressure.

Store minced onion in an airtight container.