Every year I find myself with at least one large bag of Vidalia or sweet white onions. They are awesome to cook with, and I love adding them to salsa's, salads, caramelizing them or sauteing them.
Mincing and drying them is a great way to preserve them to last a long time, well past the growing and harvest season.
These dried minced onions can be added to so much over the winter to give a variety of foods a much needed flavor boost.
What will you need to make Dried Minced Onions?
- 4-5 large Vidalia or other sweet onions
- Food processor (or cutting board and sharp knife)
- 1 tsp salt
- rimmed baking sheet
- mesh strainer
- cheesecloth or clean kitchen towel
- Use dried minced onions in any recipe that calls for fresh. Use in a soup or a stew; throw the dried onion into the pot when you add the liquid. It’ll re-hydrate perfectly as it simmers. Same with casseroles and curries.
- Dried minced onion works well in any kind of salad. Add it to the dressing for leafy greens, beans or grains. Or toss it into chicken, tuna or potato salad when you add the mayonnaise or a creamy dressing.
- The flavor of dried onions is more intense than fresh, so less is needed. One tablespoon of dried, minced onion equals one small fresh onion, minced.
RECIPE
Ingredients
4-5 large Vidalia or other sweet onion (or more depending on how much you want to process)
1 tsp. salt (use any kind you like, table salt, Himalayan, course, kosher)
Method
Preheat oven to 170-200 degrees F. Peel onions, cut them into smaller pieces and process in your food processor using the chopping blade and the pulse setting, or petite dice using a cutting board and sharp knife. You want the onions minced finely but not pulverized.
Remove minced onions and place in a clean dish towel or piece of cheesecloth and do your best to squeeze the liquid out. Alternately, you can place a coffee filter or piece of cheesecloth in a mesh strainer over a bowl and push the minced onions with a large spoon to get the liquid to drain off. This does not need to be perfect, just do the best you can to remove as much liquid as possible.
Move onions to a large rimmed baking sheet, spreading out evenly. Sprinkle lightly with salt. Place baking sheet in oven and stir every 30 minutes or until onions are thoroughly dry. They will turn slightly brown during the drying process but should not be too dark.
When onions are done, remove baking sheet from the oven and allow the onions to cool completely.
Store dried minced onions in a glass mason jar with a tight fighting lid. Dried minced onions should last up to one year in your pantry provided the jar stays tightly closed after each use.
Enjoy,
Mary
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