Red onions, preferably 4 kilograms in weight although white onions can do if you want, are the first ingredient to gather. Having extra onions on hand is always a plus! When dealing with huge amounts, this technique shines.
Detailed directions:
To ease the drying process, begin by roughly slicing the onions.
Toss in some salt and mash: Mash some onions with half a teaspoon of rock salt or sea salt (about 5 grams). To get a smooth puree, blend the onions.
Drop onto greaseproof parchment: Cover the greaseproof paper equally with the onion purée. Proceed in the same manner with each onion.
Dry the onion puree in the sun or in an oven. Just lay the trays with the mixture out in the sun. If you can’t wait for the weather to be right, you may dry them in a low oven at about 80°C.
To facilitate drying, chop the onion into smaller pieces after the puree begins to dry but is still little wet. They will dry more quickly and uniformly if you do this.
Finish drying: After the onions have begun to crisp up, keep drying them in the oven or in the sun until they are totally dry. Depending on the onion size and the weather, this procedure might take anywhere from one to two days.
If you see that any portion of the onion puree is still moist, you may mill it again to remove any remaining moisture.
When the onions are dry, seal them in jars and keep them in a cold, dry spot. By following this preservation strategy, your onions will remain fresh and delicious for a period of two years.
You may now use fresh onions in all your favorite recipes without worry. The taste and quality of your dried onions will be unparalleled, whether you’re using them in meat and chicken sauces, pastry recipes, pasta, or any other meal you want.