To start, make sure you have at least 4 kilos of red onions on hand, although you can also use white onions if you prefer. And if you have more onions at home, even better! This method is ideal for large quantities.
Step by step instructions:
Chopping the onions: Start by coarsely chopping the onions to make the drying process easier.
Add salt and mash: Place some onions in a masher and add half a teaspoon of rock salt or sea salt (about 5 grams). Blend the onions until you obtain a uniform puree.
Spread on greaseproof paper: Pour the onion puree onto greaseproof paper, making sure to cover it evenly. Repeat this process with all the onions.
Sun or oven drying: Place the trays with the onion puree in the sun to dry. If the weather is not conducive, you can also dry them in the oven at a low temperature of about 80°C.
Break and dry: Once the onion puree starts to dry but is still slightly moist, break the onion into smaller pieces to make the drying process easier. This will allow them to dry faster and more evenly.
Complete drying: Continue drying the onions in the sun or in the oven until they are completely dry and crisp. This process can take approximately two days, depending on weather conditions and the size of the onions.
Grind again if necessary: If you notice that any part of the onion puree is still wet, you can grind it again to make sure it is completely dry.
Storage:
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