We can’t store all the onions over the winter, so I started drying them and use them in soups, casseroles, or even grind it into onion powder.
Start by peeling your onions. You want to make sure you peel that layer that would be tough if you just peeled and diced it up for fresh cooking.
Once I think I have enough to fill the dehydrator, I set up my meat slicer. This makes the slicing go fast and I can have uniform slices. I slice the onions up.
I spread the sliced onions on my dehydrator trays. I will leave them as they are sliced. Some do fall apart.
Plug in the dehydrator and let them dry. Depending on how thick the slices are, it could take close to 18 hours or so. I left these ones in overnight. I also plugged the dehydrator in out in the shop.