A couple of days ago I was standing at the stove making dinner when I glanced over to the counter and realized that I had 7 onions. “Hmmmm…”, I thought to myself, “I need to get rid of those.” My Mom had already asked for a couple so that solved part of the issue. I then checked my onion stash in the freezer only to realized I still had 10-1cup portions already frozen. Then, suddenly, I had an “Aha!” moment. Not a major aha like the solution to world piece or how to eat 15lbs. a chocolate a day and not gain weight, just a little aha that would ultimately save me money and expand our basket goodies even more.
I’m sure that by this point you’re thinking, “When is she going to stop rambling?” Ok, fine I’ll get down to the task at hand.
Homemade Onion Powder
- You will need a dehydrator (or your oven on a very low temp)
- Onions (I used 4 )
Peel onions to remove paper skin. Slice into 1/4″ rings and lay. Separate onion rings so that you have all rings rather than a large onion slice. Lay rings on dehydrator trays (if you’re using an oven place on a parchment paper lined baking sheet). Load dehydrator and walk away (if using an oven set temperature to 130-150* place in oven). Check dehydrator every few hours or so and rotate trays according to manufacturer’s directions (if using an oven rotate baking sheet). Now it’s going to take a minimum of 10 hours to dry your onions. You don’t want “mostly dry” or even “almost dry” need dry as a bone onion rings or you will end up w/moisture in your powder and that is no bueno!
Once your onion rings are completely dry (mine went 12 hrs. because I had other things to do and I must say I’m glad I did as this was the most powdery batch ever). Place onion rings in your food processor bowl (I used our Ninja) and lit that baby go until you have nothing but wonderfully aroma laden onion powder. Remove from processor bowl (or Ninja in my case) and pour onion powder into a glass spice/herb jar with a lid. Voila! Was that simple or what? This handy dandy technique also works for herbs, garlic, celery, carrots, tomato, you name it. Keep in mind that drying time will vary according to what you are drying. The higher the water content in the item the longer it will take.
Never buy herb/spice basics again, do it the Bountiful Baskets way!
What is the shelf life for the Homemade Onion Powder?
Is it possible to freeze onions..?
This is a great idea! I have done the carmelized onions in the crock pot and then canned them in 1/2 pint jars, but this sounds like a great way to use them.
Next time you have too many onions, make sauteed onions. Fill your crock pot to the top with sliced onions, drop in 1/2 cup butter. Turn on low. Stir every couple of hours. In 10-12 hours you will have perfectly brown delicious onions. Stuff them into a quart jar and pop in the fridge. Perfect for topping sandwiches or chicken, make fabulously fast french onion soup, use on EVERYTHING!
What do you think about making minced dried onion? Do you think I should chop beforehand, or break up after drying? If I do it beforehand, I’m wondering how small to chop?
I CAN NOT wait to try this!