1. Cut up your onion. We did ours in quarters and then spread out the layers on a pan. You could go crazy and chop ‘em up and then spread them out. I’m just lazy. They might dry out faster if they are smaller chunks.
2. Stick them in the oven at the lowest temperature yours will go (mine goes to 150). OR a dehydrator! But we don’t have one of those.
3. Leave it in there for forever. (ok. not forever. I did mine for 2 hours, let them sit in the off oven overnight, and then another hour in the morning.) They should be brittle.
4. Break them up with a fork or your fingers. Or stick them in a coffee grinder or mortar & pestle for more of a “ground” consistency. I like the bigger chunks for onions. And I like not getting the coffee grinder dirty….
Best of all, these have no preservatives, salt added, or whatever else those spice containers have added to them.
before drying out:
after a couple of hours in the oven: