Minced Onion

I didn’t get but one picture of the minced onion, for some reason. But the one on the left is my minced onion.

Again, this process is a lot like the minced garlic.

So for this, unpeeled however many onions you’re going to use (remember to use the ends/peels for onion powder). Really one good sized onion should give you more than enough to share.

Now it’s up to you on this one how you do it. You can either dice it finely before hand, put on the silicone tray and blast it. Or, if onions make you cry and you really don’t wanna fine mince while you cry a river, you can cut them into very fine rings and mince after they’re dried out. I’ve done it both ways.

My dehydrator will only let me do 8 hours. I think I did this on 165° for 12-14 hours, but you’ll know when you check it at 8 hours. Remember ALL moisture has to be dehydrated out of the onions to keep them In a jar in your spice rack. So just remember that when you’re deciding whether to pre cut or cut after dehydrating. If you dehydrate rings, it’s going to take quite a bit longer.