Dehydrated Onion is produced by washing, peeling, slicing or dicing fresh onions (white or red varieties), and hot-air drying at 55–65 °C to moisture ≤6%.
Sulfur-compound precursors are preserved in the drying process to maintain onion pungency on rehydration. Multiple cut sizes (chopped, minced, kibbled, granules, powder) are produced to suit different applications.