Homemade Onion Powder will prove that there is no need to ever buy pre-packaged onion powder from the grocery store again. You may want to try my Onion Soup Mix recipe as well to have on hand when a recipe calls for it.
Homemade Onion Powder
Yes, it’s easy to pick up some onion powder at your local grocery store, but once you make your own powder, you will never buy it again. Plus, it’s pretty easy to make and it has better flavor. I chose to grate the onions before draining and drying them. But, you could also use a food processor or chop them up by hand.
Homemade Onion Powder Recipe
Well, I am happy to say that you only need one ingredient in this recipe–onions! Unlike the store-bought powder, you know that only fresh onions were used in your homemade onion powder. I used yellow onions in this recipe, but you could certainly use up any kinds of onions you may have.
Preparing and Draining the Onions
There are quite a few variables to take into account when making homemade onion powder. For this recipe, I decided to grate the onions with a cheese grater. This method allowed me to get about a cup of onion juice when I drained them. If you chop the onions by hand, you will not be able to get quite as much onion juice out of the onions. Whatever method you chop the onions, be sure to peel them first.
After you have grated (as I did), chopped, or used a food processor (on the pulse setting) to chop the onions, it’s time to drain them and get that onion juice. To drain the onions, put them in a fine wire mesh strainer that is over a bowl. Press down gently with your hand or a large spoon to get out the juice. As a last resort, you could gently squeeze the onions in a paper towel to get out the juice.
Onion juice, you ask? Don’t throw it out! It will last in a sealed container for up to 2 weeks in the refrigerator, and I will give you some uses for onion juice right before the recipe card below.
Drying the Onions
To get the onion powder made, preheat the oven to 170°F and line a baking sheet with parchment paper. Spread out the grated onion in a thin layer on the lined sheet. Bake for 5 hours, or until completely dry. Don’t worry if they turn a pinkish color; that is normal!
Drying times can definitely vary. For instance, if you chopped the onions by hand, they may need to bake longer.
You will know the onions are done when they crumble in your hand. Remove the dried onions from the oven and let them cool completely before grinding them.
Grinding Dried Onions
To grind the onions to get that tasty onion powder, there are a few options. You can put them in a food processor to grind them down to your desired consistency. For an even finer grain, you could also use a mortar and pestle. One suggestion I have seen is to use a coffee grinder. But, be warned…if you use a coffee grinder, you will probably not be able to use it for coffee again.
How to Store
Store the onion powder in an airtight container for up to several months. Storing it in a cool, dry place also helps with the shelf-life. But, before you store it, add a few grains of uncooked rice to the onion powder. This will help get rid of any excess moisture. And, don’t forget to get the most out of the onion juice as well!
Uses for Onion Juice
Onion juice will last in the refrigerator for up to two weeks. You can use it as a marinade for steak, drizzle it on potatoes, add it to soups or dips, or simply add the juice to any food that you want to add a little onion flavor. But, onion juice is not just for food…wait for it…it can be used in hair care! Yes, you read that correctly. Check out the ways it can be helpful in this Onion Juice Healthline article.
So, get out your onions, and get your onion powder and onion juice ready for all their uses!
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Homemade Onion Powder
Homemade Onion Powder will prove that there is no need to ever buy pre-packaged onion powder from the grocery store again.
- 4 large onions, peeled
Preheat the oven to 170°F and line two baking sheets with parchment paper.
Peel each onion, and, using a cheese grater, grate each onion. This should yield about 4 cups.
Transfer the grated onions to a fine wire mesh strainer that is over a bowl and squeeze out as much liquid as you can by gently pressing the onions with a spoon or your hands. (I was able to get about a cup of liquid.) Store the liquid in a sealed container, in the refrigerator, for up to two weeks.
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. The onions will turn pink; this is normal. Please note that baking times may vary. 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. You can also use a mortar and pestle for an even finer grain.
Store the powder in an airtight container with a few grains of uncooked rice added to the powder to absorb any excess moisture.