Homemade Onion Powder
Making your own onion powder at home not only tastes better than store-bought versions, but it also helps you save money. It’s easy to turn fresh onions into a flavourful powder that can elevate your dishes. Plus, making it yourself ensures it’s fresh and allows you to adjust the texture and flavour intensity to suit your tastes.
Equipment
- Food processor or Spice grinder
- Fine mesh strainer or Cheese cloth
- Dehydrator or Oven
Ingredients
- 4 large onions (peeled)
Instructions
- Preheat the oven or Dehydrator to 170°F (76°C)
- Line two baking sheets with parchment paper. (If using dehydrator, line it with parchment paper)
- Grate the peeled onions using a cheese grater (should yield about 4 cups.)
- Transfer the grated onions to a fine wire mesh strainer, over a bowl or cheese cloth and squeeze out as much liquid as you can. (You can choose to discard the liquid or store in a jar for later use.)
- Divide the onions in half and lay them out in a thin layer on each of the parchment-lined baking sheets.
- Bake for 5 hours, (or until completely dry.) – You know the onions are dry when they crumble in your hand.
- Let the dried onions cool completely before grinding them.
- To grind the onions, place them in a food processor, and grind them down to your desired consistency.
- Store the powder in an airtight container with a few grains of uncooked rice added to the powder to absorb any excess moisture. (see note #2.)
Notes
- Red Onions: Using red onions for homemade onion powder not only imparts a delightful flavour but also adds a vibrant colour, enhancing the visual appeal of your dishes.
- Preventing Clumping: Adding a few grains of uncooked rice to your homemade onion powder helps absorb excess moisture, preventing clumping and ensuring the powder remains free-flowing and easy to use.
- Shelf Life: When stored in an airtight container in a cool, dry place away from direct sunlight, homemade onion powder can maintain its quality for up to 1-3 years. For the freshest flavour, it’s best to use it within the first year.
Tried this recipe?
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