Drying Onions

Method:

Use medium to large onions. Peel and cut them into ¼ (5mm) slices.
Separate the slices into rings - the very small centres are difficult to dry satisfactorily so its best to use them up for cooking fresh.
Dip the onions rings into boiling water for about 30 seconds, drain and pat dry with kitchen roll.
Spread the onion rings onto trays and dry at a temperature not higher than 65°/150°F/Gas Mark 0 until they are crisp and dry. (This will take about 3-4 hours).
Once cooled, pack into botles or jars with airtight lids. Store in a dry, dark place.
When required, soak them in warm water for about 30 minutes. If they are to be fried or grilled, pat them dry with kitchen roll.
Drying Foods Help

These articles will get you started and give you some basic guidelines on drying foods and methods such as oven drying, air drying etc. along with how to build a drying box and other equipment you might need.

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