Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 94 kcal | 330 kcal |
| Protein | 2.6 g | 9.1 g |
| Fat | 0.2 g | 0.8 g |
| saturated | 0.1 g | 0.3 g |
| Carbohydrate | 17.8 g | 62.8 g |
| sugars | 9.8 g | 34.7 g |
| Fibre | 4 g | 14 g |
| Sodium | 9 mg | 33 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 4 1/2 pounds scallions
Instructions
- Wash the scallions and trim off the roots. Split the white parts lengthwise and rinse inside them — grit hides between the layers and does not wash off the outside.
- Dry them properly on a towel. Wet onion takes far longer and smells far stronger while it does.
- Slice the whole stalk, white and green, into rounds about 1/4" thick. Keep the white and the green on separate trays: the white is denser and takes noticeably longer.
- Spread in a single layer. Use a mesh liner — sliced rounds are light and the fan will move them.
- Dry at 120 °F for 6 hours, checking the green from four hours. The green finishes first and can come out while the white keeps going.
- They are done when a piece crumbles rather than bends. Any give at all means moisture, and moisture in a jar of onion turns the whole jar.
- Cool completely on the tray before jarring. Warm onion sweats.
- Run the dehydrator somewhere other than the kitchen if you can. Onion perfumes a house for a day, and it will find its way into anything else dried that week.
- Store in a sealed jar away from light. Crush to flakes as you use them rather than in advance — flakes lose their edge faster than rounds.
