Dehydrated onions are as flavorful as fresh onions but lose some nutritional value.
- Add an equal amount of warm tap water to an equal volume of dried onions; 1 cup of water to 1 cup of dried onions.
- Allow the dried onion to sit for approximately 15 to 20 minutes to fully absorb the water.
Consequently, how much does dried onion equals fresh?
Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
The name was popularized by a 1974 advertising campaign featuring a list of the ingredients in a Big Mac: "Two all-beef patties, special sauce, lettuce, cheese, pickles, onions – on a sesame seed bun."
Dried onions are versatile kitchen staples in everyone's pantry, and it's a fairly simple process to make them. These dried pieces of goodness have many uses and are time-savers, as well. They also store well in long term storage with proper packaging. Dried onions can be used just like fresh onions.
Place the onions in a food processor. Pulse them until they are chopped. You can blanch onions before you dehydrate them but it is not necessary; however, blanching onions will cut down on the smell of the dehydrating onions which can be quite potent.
Onions should be cured for at least two to three weeks or until the tops necks are completely dry and the outer skin on the onion becomes slightly crisp. Cut tops off to within one inch after drying is complete.
They can also bolt in very hot weather – they get dry, panic and run to seed. This is a problem because when the plant puts its energy into creating seeds, it stops growing the bulb. Onions are temperamental and susceptible to changes in their environment. Dig up any onions that produce a flower stem.
Spring Onion Tops: If you find an onion with the long greens still attached (mostly in spring), don't throw those greens away! They have a lovely mild onion flavor and you can use them just as you would use a scallion. Tender baby turnip greens are milder and can be eaten raw in salads or sandwiches.
Spring onion. Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.
Sure, but the rest of the onion gets mushy and unpalatable after they've grown for a bit. Some people eat the sprouts; they have a lot of protein, so they're popular with vegans and other protein challenged groups.
If the roots and shoots are still small, it's probably still perfectly good. Some people even like the taste of sprouted onion (they have a lot of protein, so they're popular with vegans), but some think the garlic shoots are too bitter. The roots aren't usually very green— they're white.
In addition, when potatoes sprout, the starch in the potatoes is converted into sugar. If the potato is firm, it has most of the nutrients intact and can be eaten after removing the sprouted part. However, if the potato is shrunken and wrinkled, it should not be eaten.
The poison is found throughout the plant, but especially in green potatoes and new sprouts. Never eat potatoes that are spoiled or green below the skin. Always throw away the sprouts. Potatoes that are not green and have had any sprouts removed are safe to eat.
If your potato has more than one or two large sprouted eyes, the potato may have started to decay and will not be good to eat. If you discover that your potato is green after you've cut out the eyes, discard the potato. Greenish potatoes contain solanine, which tastes bitter and is mildly toxic.
The part we know as the potato, though, grows underground. These are the small sprouts we call potato “eyes." It's from these buds that new potato plants can grow. So even though a potato's eyes can't help it see underground, they can help grow more potatoes!
That said, the potato is the most common cause of solanine poisoning in humans. If you eat enough of the green stuff, it can cause vomiting, diarrhea, headaches, paralysis of the central nervous system (as evidenced by the incident above) but in some rare cases the poisoning can cause coma—even death.
When they sprout, the starch in them is converted into sugar. Research has suggested that if the main part of the potato is still firm, then it has most of its nutrients intact and can be eaten  after removing the sprouted part. However, if the potato is shrunken and wrinkled, it should not be eaten.
Some common traits of bad potatoes are discoloration and growths through the skin. The potatoes will begin to get soft and wither. If the potatoes get wet at all they can also grow mold, in which case they must be thrown out. So, do not wash them prior to storage.
Are Slightly Soft Potatoes Okay To Cook & Eat? Yes, it's OK to bake or boil slightly soft potatoes. I am assuming they don't have large sprouts (if you can knock off the sprouts with your finger or a brush that's fine too). Potatoes are 80% water on average, so some of that moisture drying up is natural.
However, just like any other vegetable, onions are perishable. Even if stored under the best conditions, they will start to go bad after about two or three months. It doesn't matter whether they are stored in the refrigerator or the pantry. Onions that are stored near potatoes will spoil even faster.
Onions will keep for 1-2 months in the summer and up to 6 months in the winter, since the conditions are less humid and cooler. If cut and peeled, they will last in a sealed plastic bag in the fridge for a few days. Shallots will keep for a month at room temperature and for 2 weeks if you store them in the fridge.
Although not a perfect test, looking is the best way to tell if your onion has gone bad. Some common traits of onions going bad are brown, black or soft spots. The soft spots will quickly develop mold, so cut out the soft spot and surrounding area and use the onion quickly.