Oven Dried Onion Garlic Flakes Recipes

Steps:

• 1. Preheat oven to 150 degrees. (or use a food dehydrator).
• 2. Spread the very finely minced onions out on baking sheets. Place in the oven and Scrape and loosen the onion bits several times as they are drying. (Humidity and the amount of moisture in the onions is what will determine how long it takes them to dry, so I am not giving a time... other than hours).
• 3. The onions are dry when you can easily crumble the minced pieces with your fingers. Remove from oven. Let cool.
• 4. When completely cooled, place half of the onions into an airtight container until you have a recipe that calls for dehydrated onions.
• 5. Grind the remaining onion bits by hand or using a spice grinder, coffee grinder or food processor. Take the ground onion powder and store it in an airtight container until needed.
• 6. ****The amounts that you get depends on the size of the onions and moisture content of them. *** This is a great recipe to start in the evening or very early in the morning when you don't need to use your oven. *** I also do this with green onions to make chives.

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Steps:

• ONION FLAKES.
• mince onions.
• boil for 2 to 3 minutes.
• cool in cold water.
• dry on paper towel.
• place on oven tray and dry in a slow oven until dry.
• Store in airtight containers once completely dry and cold.
• Add to soups and stews while dry, but for salads, rehydrate by soaking in boiling water for a few minutes. Once dry, they can be crushed as finely as desired.
• ONION SALT.
• measure out 4 TB dried onion and 2 tb unrefined coarse salt.
• if the onion has any moisture in it at all, some of the mixture will have to be scraped from the sides of the blender with a rubber spatula.
• store in a small jar, tightly sealed.