• Peel your onions, ensuring all of the papery skin is removed as well as the membrane layer.
• Slice the onions into thin slices, OR chop into small pieces for making onion flakes. Separate the onion rings for the best and quickest drying.

Dehydrator Instructions

• If your dehydrator does not have a fine mesh tray line each tray with parchment paper or a silicone dehydrator liner.
• Place the sliced or chopped onions in an even, single layer on each dehydrator tray, ensuring that the pieces are not touching each other.
• Set the dehydrator to 125ºF (52ºC) and dry for 10-24 hours, or until the pieces are brittle and easily break in half.
• Once the onions have completely dried turn off the dehydrator and allow the garlic to cool completely to room temperature. You can do this overnight in the dehydrator (turned off and unplugged), or remove the trays to your counter where they will cool quickly.
• Place the completely cooled onion pieces into a glass jar with a lid, placing them in a cool, dry place out of direct sunlight for approximately 24 hours. Shake the jar several times during this period. This is called conditioning.
• If any condensation or fog appears in the jar, transfer the onions back to the dehydrator and dry again until all pieces are brittle and it passes the conditioning test.
• Once the onions have passed the conditioning test, transfer them in batches to a clean spice or coffee mill (dedicated to the purpose of grinding spices and powders) and grind until it forms a fine powder.
• Onion powder is naturally quite clumpy, but if you still find it somewhat moist, there is an option to dry it further, Simply spread the powder on a parchment lined dehydrator tray and dry at 125ºF for an additional 4-8 hours. Then cool and grind again.
• Transfer your onion powder to an airtight jar or container and store it for 2-6 months. Discard if there are any signs of spoilage. Clumping is normal with onion powder, so expect to see that fairly quickly.
• For the best results, grind just enough onion powder for the next month or so, and store the rest of the onion pieces in your pantry. Grind in small batches as needed.

Oven Instructions:

• Set your oven to the lowest possible temperature, which should be approximately 140-150ºF (60-65ºC). You may need to check your manual to see how to configure the lower setting.
• Spread the onion pieces onto parchment-lined baking sheets in a single layer, spacing them out evenly.
• Dry for 6-12 hours, rotating the sheets several times to ensure even drying.
  Once the pieces are brittle and break easily, remove them from the oven and allow them to cool to room temperature before transferring them to a jar for conditioning.
• Place the completely cooled dried onion pieces into a glass jar with a lid, placing them in a cool, dry place out of direct sunlight for approximately 24 hours. Shake the jar several times during this period.
• If any condensation or fog appears in the jar, transfer the onions back to the dehydrator or oven and dry again until all pieces are brittle and it passes the conditioning test.
• Once the garlic has passed the conditioning test, transfer it in batches to a clean spice or coffee mill (dedicated to the purpose of grinding spices and powders) and grind until it forms a fine powder.
• Onion powder is naturally quite clumpy, but if you still find it somewhat moist, there is an option to dry it further, Simply spread the powder on a parchment lined dehydrator tray and dry at 125ºF (52ºC) for an additional 4-8 hours. Then cool and grind again.
• Transfer the onion powder to an airtight jar or container and store it for 2-6 months. Discard if there are any signs of spoilage.