Jul 6, 2023
Got a ton of onions but don’t have space to store them? Then how about freeze-drying them so that you have onions throughout the season!
Do you ever get this bag of dehydrated onions that look dark and shriveled up? They look totally unlike the onions that you know. But when you freeze dry them, they still have the same color and look the way nature intended them to. Also, as long as you store them right, they can last for 25+ years.
Freeze drying is still possible with a freeze dryer; however, it does take a load of patience.
This is the most popular and convenient way of freeze-drying without a freeze-dryer. Faster, too.
You know the onions are good to go when they are dry, light, crunchy, and flaky. They should easily turn into powder when you pinch them between your fingers.
If you used the freezer-only method, take a piece and let it come to room temperature. If it discolors or turns black, then you still need to keep your batch in for a few days. Yeah, it sucks after waiting that long, but it’s better to extend than to waste a good batch of onions.
Yep, you read it. Freeze-dried onions can last for 25-30 years if stored right. So how do you store them to make them last that long?
You must keep them away from four things: moisture, oxygen, heat, and light.
Store them in a cool dark place that’s free from humidity and moisture. Keep the storage room’s temperature to no higher than 72°F (22°C).
Mylar bags are also perfect for storing them since they don’t take up a lot of space. Especially if you have a vacuum sealer. Get opaque ones and pop in an oxygen absorber or two before sealing.
You can also use mason jars, which will give you two options. One is for short-term storage of 6 months to 1 year. This is great if you’re the type of person who uses freeze-dried onions like crazy. The other is for long term, provided that you put in an oxygen absorber and vacuum-seal it.
Some use the freeze-dried onions as-is or reconstitute them before cooking.
If you prefer to reconstitute, use 3 parts water to 1 part onion. Wait for 20 minutes before you use them.
However, you don’t need to reconstitute if you’re going to use them in soups or stews. Use them as-is since the water from your recipe will rehydrate them. You might need to add more water to get the consistency right.
There are many ways to have fun and enjoy your freeze-dried onion.
Using your food processor or blender, you can buzz them into a fine powder. If you prefer a bit of elbow grease, then a mortar and pestle will do just fine.
You can top them on salads for a crunchy, oniony flavor and texture.
How did you freeze dry your onions? Did you slice them or dice them? Share your tips and suggestions in our comment section below.