Roma tomatoes a few years ago and Andy's made enough jerky to almost fill up a grandkid or two, but I've never tried onions.
I love using dried onions in soups made in the crockpot and meatloaf, so I thought this would be a great way to make use of them.
I pulled up my instruction book for our Nesco dehydrator which can be found online here. This seemed simple enough. It would take 9 to 14 hours. The only do over I came across was this. The next time I will use a timer (like you use to turn your Christmas lights on/off) to stop the process! I have no idea what I was thinking when I fired up the dehydrator at 1PM in the afternoon without setting that.
Around 11PM that night, I was almost in tears again. A quick inspection revealed it was going to be a long, long, night. A jab of one of the thickest sliced onions on the top rack yielded and still had a spongy texture. The temperature was kicked up to 145 degrees for another FOUR HOURS. At 3AM, I had four trays of onions ready to store.