How to Dehydrate Shallots
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Dehydrate shallots for an easy way to preserve shallots for long-term storage. Dried shallots also make a tasty shallot powder for use in your favorite dishes.
Shallots are a sweeter, milder version of an onion. They are not as intense in flavor, nor do they make you cry as much as an onion does.
Its milder flavor makes it perfect for adding to vinaigrettes and light sauces. Its size makes it easier to store, and use in smaller quantities (because who likes storing half an onion in the fridge? Well, if you’re a big reader of this blog you know exactly what to do with those extras, don’t you?)
How to Pick a Good Shallot?
- Shallots that are smaller are sweeter and less intense than those that have been allowed to mature longer.
- They should be heavy for their size. But what does that mean? It means you think – hmm, I didn’t think something this size would weigh this much.
- The paper should be papery thin and easily separated from the bulb.
- They should be hard. Overripe shallots will be soft or have dark areas where mold is beginning beneath the skin.
How to Dehydrate Shallots
- Cut root from shallot
- Remove paper from shallot bulbs (separate those bulbs if there are more than one)
- Slice into rings or dice or slice. Slices may be layered and can easily be separated, but will dry just fine without doing it.
- Spread onto lined dehydrator trays (line with mesh as these will shrink and fall through trays)
- Dry at 125°F / 52°C for 10-14+ hours
- Test: Cool. Shallots should be dry, separate easily, and have a plink sound when dropped onto a hard surface.
- Condition
- Store in an airtight container for up to two years.
Should I Dehydrate Shallots Outside?
Shallots are less intense than onions. Many people choose to do onions in the garage or in the backyard to help alleviate the smell.
Shallots can be overpowering, especially if you are doing a large quantity or are doing it in an enclosed common space.
How to Make Shallot Powder
- Place shallot pieces into a coffee grinder or bullet blender
- Pulse until pieces have been broken down
- Grind for up to 15 seconds at a time (you don’t want to burn the motor out)
- Powder to as fine of a texture as you prefer
- Condition powder – this method helps dry out powder from the grinding process and any moisture it absorbs while it is exposed to air.
- Add 1/4 teaspoon arrowroot powder per cup of powder to help prevent clumping if desired.
- Store in an airtight container for up to a year.
Storing Dehydrated Shallots
Store in an airtight container for up to two years.
Vacuum sealing is not necessary, but does work as an additional method to keep dried shallots as fresh as possible.
Using Dried Shallots
- Much like the way that you use dried onions, shallots can be substituted.
- Use in cooking just as you would use dried or minced onion pieces
- Rehydrate by soaking in water and use as raw (though they will have lost the crunch, they are still full of flavor)
- Toss into soups, stews, casseroles, stovetop dishes, onto pizza, etc.
Other Ways to Prepare Shallots
- Pickling – using a quick pickling recipe – pickle shallots to use as a topping on burgers and tacos, in salads, and as a ramen additive.
- Frying – slice shallots into rings and quickly fry them in oil in a saucepan on your stovetop.
- Roasting – use as you would onions in roasting with your favorite veggies, or as a base in cooking a chicken.
- Caramelize – either by roasting large shallots in the oven for an hour, or on the stovetop as you might do onions – they are great in a savory onion dip with greek yogurt. It would be a perfect ingredient to add to the Garlic, Tomato, and Herb Sandwich Spread for burgers and sandwiches.
Dehydrate Shallots
Equipment
- 1 Dehdyrator
- Cutting Board
- Mesh liners Parchment / baking paper or fruit leather sheets can be used.
Ingredients
- 1 tablespoon Shallots use as many shallots as you'd like
Instructions
- Cut root from shallot
- Remove paper from shallot bulbs (separate those bulbs if there are more than one)
- Slice into rings or dice or slice.
- Spread onto lined dehydrator trays (line with mesh as these will shrink and fall through trays)
- Dry at 125°F / 52°C for 10-14+ hours
- Test: Cool. Shallots should be dry, separate easily, and have a plink sound when dropped onto a hard surface.
- Condition – 5 days in an airtight container, shaken daily, to make sure no sticking or moisture is evident.
- Store in an airtight container for up to two years.
Video
Darcy’s Tips
- Place shallot pieces into a coffee grinder or bullet blender
- Pulse until pieces have been broken down
- Grind for up to 15 seconds at a time (you don’t want to burn the motor out)
- Powder to as fine of a texture as you prefer
- Condition powder – this method helps dry out powder from the grinding process and any moisture it absorbs while it is exposed to air.
- Add 1/4 teaspoon arrowroot powder per cup of powder to help prevent clumping if desired.
- Store in an airtight container for up to a year.
Nutrition
Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.
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