Step 1

Step one - wash the onions, remove roots and wilted or old leaves. I usually chop the onions into pieces that are 1/2 inch long. Since the white part is thicker than the green, I slice each piece lengthwise and separate the layers of the white part. You can chop the onions any way you'd like, just try to make sure that the pieces are approximately the same so they dry evenly.

Step 2

Step two - place the green onions on the dehydrator trays in one layer. It works best if you keep the white parts and the green parts of the onions separated since the white parts contain more moisture and it might take them a little longer to dehydrate. If you keep them separated you can remove the tray with the green tops and let the tray with the white parts stay in the dehydrator for a little while longer.

Step 3

Step three - dehydrate the onions. There are two ways to this...Option one: treat the green onions as a vegetable. The recommended temperature for dehydrating vegetables is 125 degrees F. If you dry your green onions at this temperature it will probably take you 5-6 hours. Option two: treat the green onions as an herb. Many people (myself included) prefer treating green onions like an herb instead of a vegetable and choose to dehydrate green onions at a lower temperature for a longer period of time. This seems to help preserve the taste and color better. If you want to go this way, dry your green onions at a temperature of 100 degrees F for 7-9 hours.

Step 4

Once the green onions are completely dry you can store them at room temperature in an air-tight container (canning jars work great).

Step 5

To make green onion flakes, process the dehydrated green onions in the blender or food processor. To make a green onion powder, process the dehydrated green onions in a coffee grinder. Store the same way, in an air-tight container.