I’ve been making a variety of spice mixes and salts for a while now. Many of those recipes are based on onion powder and garlic powder. After creating some of the mixes it occurred to me that maybe I should be making my own onion powder. And making it couldn’t be simpler. You’ll need at least one good sized onion, more if you like, and here’s what you need with respect to tools:

• Knife
• Food Prep Machine with shredding disk
• Sieve
• Bowl
• Spoon
• Sheetpan with a Silpat or Parchment Paper
• Coffee Grinder or Mortar and Pestle

Here’s the process:

• Preheat your oven to 150˚ F.
• Remove the onion skins and reserve them.
• Remove the root at the base of the onion.
• Cut the onion into eighths, so it will fit down the tube of the Food Prep machine.
• Shred the onion in the Food Prep machine.
• Place the onions into the sieve and place over your bowl so that the onions can drain.
• Let the onions drain for at least 15 minutes–30 minutes would be better.
• Dump the onions onto the Silpat lined sheet pan and spread them out into a thin layer.
• Place the sheet pan in the oven and let the onions dehydrate for about eight hours.
• Stir the onions every hour until they are completely dried out.
• When the onions are dried out grind them in the coffee grinder or mortar and pestle.
• Use immediately or store in an airtight jar.

OK, so this is where I’m supposed to wax lyrical or find some deep insight in this part of the post. So, here goes. The scent that the onions impart during the course of their dehydration is absolutely wonderful. The entire house has the scent of onions which is intoxicating. 

In doing the research for this article I found a few things that are interesting. First, did you know that there is a national organization for onions? Nope, me neither, but I should have guessed. The organization I found was the National Onion Association. They have a guide for dietitians with all sorts of useful information in it. Please note I have no interests in the organization–just thought it was worth mentioning.

Also in the course of my research, I found that some people actually save the outer onion skins and use them to flavor soups, or grind them and use a small amount in bread dough. Interesting, but I haven’t tried it myself, so I can’t really comment on it–yet.

This article was originally posted on my Kitchen Ramblings blog June 8, 2022, and is being reposted here so more people can enjoy it.

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