WHAT IS IT?
Onion powder is a go-to in your kitchen. If you knew how many boxed foods use it, you’d understand the cheap basis for the huge overcharges they make for “quick” foods. Toasted, dehydrated and ground into a powder, the savory flavor of onion powder intensifies two-to-four times what a normal onion would provide. Which is why it finds its way into so many foods. When you need more onion PUNCH, onion powder is the Rocky Balboa of your kitchen’s aromata!
It’s simply the flavor of onions, toasted and dried which intensifies the savory in them. A little mellow, no real pungency or sulfur flavors, it provides onion intensity with a bit less of the sweetness and removes the pulpy aspects of onions as they break down into liquids.
This onion powder is made from Indian onions, and is popular in quite literally every cuisine around the world.
Onion powder is in literally thousands of dishes.
- Brown gravies
- Meat pie fillings from Cornish Pasties to Empanadas
- Classic Ranch Dressing ingredient
- Beau monde seasoning
- A poultry base along with salt
- BBQ rubs
- Adobo dry seasoning
A FEW IMPROVISATIONAL RIFFS:
- Sub out finely chopped onion in pasta carbonara for onion powder for a better consistency and more intense flavor
- Add onion powder and Hatch green chile to corn bread for a savory kick
- I put a little in a matzoh meal latke for flavor
- Add a sprinkle to some egg dishes for a savory kick
- A bit of onion powder and a dab of Fallot dijon mustard in tuna casserole brings the pop
- Add a bit to a savory bacon rub for a better absorption
Onion powder is made by mincing fresh sweet onions and then drying them out. The mince is then ground into a sandy powder.
Onions are a foundation food in most parts of the world because they grew wild all over the world. Their ability to be stored, carried, even replanted where the bulb divided and made more, made them a go-to foodstuff. Onions reduced thirst, provided valuable nutrients,
Cultivated since ancient times, the earliest traces of the vegetable were found in Bronze Age pots from China from 5000 BCE. Aside from their taste, our ancestors probably liked the bulb’s durability and portability, and that it easily replants in a lot of different growing conditions.
Onions were mentioned in the tomb paintings in Egypt 3200 BCE where they were used in ritual and mummifications. The Greeks’ athletes ate pounds of them before the Olympic Games as a fortification for sport. The Roman armies carried them into what is now England and Germany in their conquests. Evidence of them were even found in Pompeii, where unearthed homes with gardens still had bulb-shaped pockets that were made like plaster impressions in the ash.
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