We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Dried Onion?

By Cindy Quarters
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Dehydrated or dried onion, is one that has been exposed to a low level of heat until all of the moisture has been removed. This helps to preserve the onion so that it keeps almost indefinitely, as long as it is dry enough. Typically it is sliced, flaked, or chopped, and can be purchased commercially or made at home.

Onions are grown in many parts of the world, but commercially most of them come from India, Russia, and China. In the United States, they are primarily grown in Oregon, Texas, and California. Fresh onions are shipped from the growers to the buyers, but those remaining unused within a reasonable length of time will end up getting soft and rotting.

To preserve some of the crop for the times of the year when they are not readily available, many are transformed into diced onions, as well as flakes and powders. All of these products are made from dried onion and are packaged and sold to help cooks ensure they have onions on hand when they need them. The drying process removes some of the strong flavor from the onions, but they still make excellent additives for soups, salads, casseroles, and other foods.

When making dried onion at home, the onion should be completely peeled, then sliced into very thin slices. They can be spread in a single layer on drying racks or trays that allow air to circulate through them, and arranged so that the sides of the slices don’t touch each other. Once the trays are placed in an electric dehydrator it takes about a day for them to be dry enough to store, at which point they should look and feel very dry and break apart easily. If they have too much moisture left in them they will spoil quickly.

Instead of dried onion slices they can also be finely chopped or diced, then placed on wax paper before being put into the dehydrator. They should be stirred several times during the drying process, to be sure they dry evenly. This form of dried onion is very commonly available commercially, and the resulting onion bits are easy to measure by the spoonful for use in various recipes.

If it is important to have an exact conversion of dried onion to fresh, there are some equivalent measurements that can be used to convert from one to the other. One small onion is equal to about 1/3 cup (78 cc ) of fresh, chopped onion. This is the equivalent of 1 tablespoon (14.79 cc) of dried flakes. Some people prefer to use more of the dried onion to boost the flavor, but that’s a matter of personal taste and not necessary for most recipes.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By Wisedly33 — On Aug 09, 2014

Here's a fast food secret: a lot of places use dried, reconstituted onions on their regular hamburgers. I worked a summer for one of those places, and one thing I did on a regular basis was to rehydrate a bunch of dried onions.

If you get a burger and it has the little onion "chips" on it, chances are very good they're dried, reconstituted onions. They taste all right, so it's not a huge deal, but that's something a lot of people don't realize. I'm sure some people would have a fit if they knew it, but this is a case where what you don't know probably won't hurt you.

By Scrbblchick — On Aug 08, 2014

Dried onion is a lifesaver! There have been times when I've been making spaghetti or something, and needed some onion to brown with the ground beef, only to discover I'm out. But I do keep dried onion around. I just shake out a couple of teaspoons over a fourth of a cup or so of water and wait. The onions re-hydrate nicely and I just chuck them in with the browning meat and they brown, too. Works like a charm.

I generally use fresh onions when I cook, but I always keep the dried variety around, just in cases like I mentioned where I might forget to buy an onion, and find myself needing one.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.