Easy-peasy: make your own onion powder
We found this great tip for making your own onion powder and were amazed by how easy it actually is. That’s why we’re happy to share it with you, because as the creator says: once you’ve tasted how delicious this homemade version is, you’ll never buy it in a jar again!
I’ll admit it: there are some things I buy at the supermarket without giving them a second thought. A jar of onion powder is quickly tossed into the shopping cart and costs next to nothing. But, as the website Rural Sprout tells us – this is genuinely super easy and the result will knock your socks off. So much tastier! So now I want to make this too, because if I take the same few seconds it takes to toss it into my cart and stop to think about how much I actually love real fried onions, the conclusion is quickly reached: make it yourself! Especially if you have a food processor, it really takes no effort. And make sure you have something to grind with too, such as a mortar and pestle or a spice grinder.
How to make your own onion powder
- Peel 2 to 4 medium-sized yellow onions.
- Put them in the food processor and finely chop them using the pulse setting.
- Try to make the pieces more or less the same size.
- If you don’t have a food processor: put a wet towel in front of you and chop away with your knife. This actually produces more evenly sized pieces.
- Scoop the onion pieces into a colander and press as much moisture as possible out of the onions with your hands, a wooden spatula or the bottom of a ladle.
- You can collect this liquid and use it in, for example, soup or gravy.
- Spread the onion pieces in a single layer on a baking sheet lined with parchment paper, place it in the center of the oven and turn the oven to its lowest setting.
- Set a timer and leave the onion pieces alone for an hour. Go and do something fun.
- After an hour, come back and toss them around a little.
- Now set the timer for half an hour, on repeat.
- Every half hour, toss the onions and test whether they’re becoming crisp by breaking a few pieces.
- They’re ready when they’re beautifully golden brown and crumble easily.
- Let them cool completely, then grind them as finely or coarsely as you like in the mortar and pestle or spice grinder.
- Put them in a jar with a few uncooked grains of rice to prevent clumping.
- It will keep well for a few months.
Then sprinkle to your heart’s content over fried eggs, ramen noodles, (spring) onion mash – whatever you feel like. And give yourself a big pat on the back!
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Source: Rural Sprout
