Getting the Most out of Your Dehydrated Onions

Back around 2008 when I really started diversifying our food storage, I loaded up on the dehydrated onions offered by the Home Storage Center (formerly referred to as the canneries or Bishop’s Storehouse operated by the Church of Jesus Christ of Latter-day Saints).  I got a couple of cases.  I still have most of the cans, minus the few that have been given to children as they married. 

While I’ve been really pretty good about rotating through our most of our food storage items, I can’t say that’s true about the dehydrated onions.  I love fresh onions.  I love growing them in the garden and using them fresh throughout the spring (as green onions), summer, and fall.  I would rather chop fresh onions, even if they make me cry, rather than use dehydrated.  So I’ve really only used the dried ones for making onion soup mix or in a pinch when I’ve run out of fresh. 

I need to change that.  The first step, of course, was to do some research.

In the US, we consume about 20 pounds of onions per person each year.  Of course, that is fresh onions.  The equivalent is 2 pounds of dehydrated onions, or one #10 can. 

When we are using onions, we use them in so many different forms—dried or fresh, powder or flakes, per onion or by the measuring cup.  If we can calculate the equivalents, that will make the dehydrated onions easier to use.

One tablespoon of dehydrated onion flakes equals:

• ·       1 small fresh onion, chopped
• ·       1/4 cup chopped fresh onion
• ·       1 teaspoon onion powder

Use 1/4 cup of dehydrated onion flakes for 1 cup of chopped fresh onions. 

Rehydrate dehydrated onions in four times as much water for 15-20 minutes and then drain the excess water.  Dehydrated onions do not need to be rehydrated if they are being added to soups, sauces, or stews.  They should be rehydrated before adding to casseroles or sautéing. 

Here are a few ways to use dehydrated onions every day.

Onion Powder

Process dehydrated onions in a blender or food processor.  One cup of dehydrated onions will yield ½ cup of onion powder.  Store in an airtight container.  Onion powder tends to clump as it absorbs moisture from the air.  To prevent this, add 6-10 grains of uncooked white rice to the storage container to absorb this moisture and avoid clumping.

I previously posted a different recipe for dry onion soup mix (link below).  The following recipe makes a larger batch with fewer ingredients.

Onion Soup Mix

3/4 cup dried minced onion

1/3 cup beef bouillon granules

1/3 cup onion powder

1/4 teaspoon sugar

1/4 teaspoon crushed celery seed, optional

Combine all ingredients in an airtight container and shake well.  Makes 1 ½ cups, the equivalent of about 6 envelopes of dry onion soup mix.  Use ¼ cup in place of one envelope of soup mix.

Caramelized Onions

In a saucepan over medium-low heat, place the dehydrated onions and cover with four times as much water.  Cover and cook, stirring every 3-4 minutes for 10-15 minutes or until golden.  If they dry out before tender and golden, add more water.  If they finish cooking but water still remains, continue simmering until the water evaporates.  (Don’t drain the water, as it contains some of the sweetness.)   Season with a little salt to taste.  If desired, add a little sweetness with a touch of sugar or balsamic vinegar. 

Chef’s review:  Cooking/rehydrating the onions like this works very well.  They plump up nicely, even if I think they aren’t quite as aromatic as fresh onions.  As far as the salt, sugar, and vinegar go, the salt is an absolute must.  The sugar did add sweetness if that is desired.  The balsamic vinegar did nothing for me.

Links to related posts:

DIY Beef Bouillon and Onion Soup Mix  

The Medicinal Uses of Onion  

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