Dried onions: features of the product and methods of drying

Dried onions can be called universal seasoning, which has many advantages. It is easy to cook at home. In this article we will explain how to do this and where to add seasoning during cooking.

Consider the main advantages of dried onions.

• It has excellent taste and rich aroma.
• This is an absolutely natural spice. This will not have to doubt if you have prepared it with your own hands.
• Dried onion contains a lot of nutrients. It is able to fill the food with different vitamins, glucose, iodine and essential oil.

The benefits of dried onions for the human body should be disassembled in more detail:

• strengthens the immune system;
• destroys parasites in the body due to its anti-histamine properties;
• fights against pathogenic bacteria and microbes, therefore it is excellent for preventing colds;
• regular use will prevent the occurrence of scurvy, as dried onions contain a large amount of vitamin C;
• with proper preparation, it becomes a good laxative or diuretic;
• it makes an excellent way to fight hypertension;
• useful for people with diabetes.

However, in certain cases, dried onions can harm and the use of this spice is better to refuse. It is contraindicated in:

• pancreatitis - the consequences can be dire and even fatal;
• an ulcer and other gastric diseases - the sharpness of dried onions can cause considerable harm;
• gastritis - seasoning can cause heartburn or pain;
• liver disease;
• bronchial asthma;
• diseases of the oral cavity - dried onion irritates the mucous membrane;
• allergic reaction - in some cases, seasoning can cause pulmonary edema and suffocation.

For a start it is worth telling about varieties of onions, suitable for drying. Today in the world there are several hundred species of this vegetable, and not all of them are suitable for these purposes.

• Onion - the most famous and common variety in our country. Differs in simplicity in leaving.
• Leek - grown in many countries. It has a pleasant taste and aroma.
• Shallot - popular among cooks, as it has juicy onions and tender greens.

• Batun - resistant to low temperatures and has no bulbs.
• Slizun - also has no bulbs. Juicy and sharp leaves are used for food.
• Chives - popularly known as the "pan". Popular in that it can produce several harvests in one season. Only leaves are used for food.
• Branched - often used as a seasoning for meat and fish. Known for the fact that all its parts can be used as food.
• Ramson - wild onions, also used in food entirely. Contains a large amount of vitamins.

For the preparation of seasoning and the usual garlic, which also belongs to the onion family.

Whichever variety you choose, it will ripen for 3-4 months, depending on air temperature and other weather conditions. If you notice that the foliage of the onion has turned yellow and has fallen to the ground, then it is time to remove it from the beds. Do it better on a sunny day. If the ground is slightly damp, it will be much easier to remove the bulbs. Be careful and try not to damage the roots, this will entail a quick onion damage.

Selected for cooking onions need to be thoroughly washed and dried from moisture. Then cut it into cubes or rings. Choose thickness according to your taste. It is not necessary to dry the onions only raw. You can pre-fry it in the pan.This will give the seasoning a brighter and more pronounced flavor.

There are several ways to make dried onions, depending on the conditions you have.

• The most common method is oven drying. For a start, it must be heated to 60 degrees. Put the sliced ​​onions on a baking sheet and place in a hot oven. Leave the door slightly ajar to complete cooking. Drying lasts from 5 to 6 hours. During this time, it is necessary to check the readiness of the onion and stir it periodically.
• The second common method is air drying. This method is the easiest and not expensive, but at the same time the longest. The process takes about two weeks. Place the sliced ​​onions on the board and leave it in a ventilated room. But make sure that the sun does not fall on it.
• The fastest way - drying in aerogrill. Not everyone has it, but the owners of the device actively use it for such purposes. This process takes only one hour. It is only necessary to lay out the onion on the baking sheet and put it to dry at 70 degrees at the highest speed.
• Also for these purposes you can use an electric dryer. This method is not much different from drying in the oven. Chopped onions should be placed on trays and sent for drying at 55-65 degrees. The amount of time depends on the variety. For example, an ordinary onion dries from 6 to 7 hours.

As a seasoning, dried onion is perfect for almost any savory food, such as:

• soups;
• salads;
• meat, fish, mushroom dishes;
• snacks;
• sandwiches;
• pies;
• marinade and preservation.

Dried onion is a versatile seasoning with high nutritional value. Most often it is harvested for the winter, because it is able to retain its beneficial properties for a long time. But if you do not have the opportunity to grow and prepare seasoning yourself, you can always buy it at most grocery stores. You should not worry about naturalness, this product is made according to GOST.

On how to dry the onions at home using the dryer for vegetables Ezidri Ultra FD1000, see the following video.