Home Made Onion Powder Dried Onion Bits For Garlic Too Recipes

Steps:

• Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
• Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
• Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
• Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
• Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
• Change the position of the fan frequently during drying to vary the circulation of the air.
• Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
• The onions will be brittle when dry and will crumble when crushed.
• This should take between 6 and 10 hours.

Steps:

• Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month.
• To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.

Steps:

• 1. Preheat oven to 150 degrees. (or use a food dehydrator).
• 2. Spread the very finely minced onions out on baking sheets. Place in the oven and Scrape and loosen the onion bits several times as they are drying. (Humidity and the amount of moisture in the onions is what will determine how long it takes them to dry, so I am not giving a time... other than hours).
• 3. The onions are dry when you can easily crumble the minced pieces with your fingers. Remove from oven. Let cool.
• 4. When completely cooled, place half of the onions into an airtight container until you have a recipe that calls for dehydrated onions.
• 5. Grind the remaining onion bits by hand or using a spice grinder, coffee grinder or food processor. Take the ground onion powder and store it in an airtight container until needed.
• 6. ****The amounts that you get depends on the size of the onions and moisture content of them. *** This is a great recipe to start in the evening or very early in the morning when you don't need to use your oven. *** I also do this with green onions to make chives.

Steps:

• In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.