When the last of our Red of Florence onions got processed, I set up three 9×13 baking sheets in the oven to dehydrate some. When those were done, I took the one bag of onions I kept out of the freezer, because it had a pinhole in it somewhere, and filled another baking sheet to dehydrate.

This is what those 4 trays of onions got us.

When level on the counter, the top is almost exactly between the 350ml and 450ml marks on the containers. This is after I crunched them up quite a bit, too.

This represents about 7 or 8 of the largest onions.

I’m considering processing them into a powder to use as is, or make onion salt. I figure I might get about a quarter cup if I put it through our spice grinder. I haven’t decided, yet.

What do you think?

The Re-Farmer