Have you ever wanted to make your very own Homemade Onion Powder? You can, and it is easy as can be. Tastes better than store-bought too!
Homemade Onion Powder
NOTE: This recipe is from a previous contributor and has been fully updated with new pictures and text 1/2022. Enjoy!
If there’s one thing that the past couple of years has taught us it’s that you can’t always rely on your favorite items to be in stock at the grocery store. This is something that I feel has caught many of us a little unprepared for and scrambling when such items simply aren’t on the shelf.
Not to say that many of us aren’t zealously overprepared, but often times it’s the items we don’t use all of the time that catch us off guard. Spices seem to be one of those items which I’m often certain that I have a new container awaiting me in the pantry and then I realize I’m wrong just as I’m emptying out the remains of the old spice container. Please tell me I’m not alone in this department.
Last week it was Cumin, I would have bet money on the fact there was another bottle in my pantry. Lo and behold, I begin my search and found not a single container to be found. Onto the shopping list, good old Cumin went.
Let me ask you this, have you ever made your own dehydrated Homemade Onion Powder? Well, I hadn’t attempted it either, and let me tell you…it’s a CINCH and it’ll have you regularly using up leftover onions to make more. Friends, this is literally and I kid you not a ONE INGREDIENT recipe, yup just onions and nothing else, zip, zero, nada.
This homemade variety is quite nice, in my opinion, it has a deeper flavor than store-bought. I hope you’ll give it a try, it really is so simple to prepare.
Homemade spices and mixes are really quite easy to prepare, and you can make as much or as little as you desire. BONUS, you won’t find yourself scrambling to find some on at the grocery store, which as we all know is a sanity saver, to say the least.
What ingredients are needed:
- Onions…that’s it!
Some tips that I’m happy to share:
- Time to dry may vary depending on the humidity level in your home.
- Using a mortar and pestle will achieve the best powder-like results.
- Use caution when opening the lid of your food processor after pulsing. Allow the contents to settle prior to opening.
- Store in an air-tight container for 6 months to 1 year.
Step by step photos (complete directions in the recipe card below:
Into the dehydrator:
If using a food processor:
If using a mortar & pestle:
How about some recipes to add this to:
- Muffin Pan Chicken Pot Pies
- Sheet Pan Shrimp & Asparagus
- Air Fryer Loaded Mini Meatloaf
- Warm Bean Dip AKA Texas Trash
- Pulled Pork Sliders
Meal ideas that don’t disappoint:
- Slow Cooker Beef Tips & Gravy
- Pepperoni Pizza Sliders
- Instant Pot Honey Mustard Chicken
- Slow Cooker Pizza Pasta
- Stuffed Pepper Explosion Casserole
- 3 small yellow onions
- Peel and dice onions.
- Place each diced piece of onion on a dehydrator tray. Fill each tray.
- Set dehydrator to 125°f and let dehydrate for 18-24 hours until completely dry.
- Once dried, place dried onion in a food processor or mortar. Grind onion using a pestle or food processor until onion is powder.
- Place powder in an airtight container and use it to spice up your favorite dishes.
Time to dry may vary depending on the humidity level in your home.
Using a mortar and pestle will achieve the best powder-like results.
Use caution when opening the lid of your food processor after pulsing. Allow the contents to settle prior to opening.