Product Description
PURPOSE
WHAT IS IT?
Let’s not mince words. I truly hate minced dehydrated onion. It’s the Captain Obvious of dried onion products. Dried minced is the Liptonesque stuff of instant foods. It leaves an annoying texture behind with that “Look at me! Look at me!” thing of a billion textural little squares, many of which are incredibly slow to rehydrate, sticking in your mouth and throat. Ugh. I would rather mince, sweat, and caramelize the fresh, and add a little onion powder for that toasted flavor.
The onion is dehydrated, and then toasted.
EXPERIENCE
It removes the pulpy aspects of onions as they break down into liquids, but sweating them down works just as well, and you’re not left with thousands of these little squares doing this culinarily bratty “I’m here, deal with me! Deal with me!” thing.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Onion bagels (Reyhdrated and then baked to dry and stiff again);
- French onion dip;
- Meatballs;
- Sloppy Joe seasoning mix (dry);
- Taco seasoning mix.
IMPROVISATIONAL ‘RIFFS’
- Truth: I don’t cook with them. I find them to be a poor shorthand for the real thing. Essentially they “replace” chopped onion in most recipes one-to-one, with some added rehydration prior to putting them into any wet recipe.
THE BACKSTORY
Dehydrated minced onions are a legacy of the “instant” food craze of the 1950’s and 1960’s. With more women entering the workforce, looking for quick, convenient foods, these pre-minced “instant” onions were a quick fix to mincing and sauteeing onions for a hurried feed-the-fam recipe after work. At least that is what the convenience-crazed companies making big bank dehydrating tons of onions, shipping them for a fraction of their water-soggy bulk weight, and getting a super-premium for them, told consumers. Like many less-awesome foods that become household staples, the taste kind of “stuck” as part of mom, or grandma’s recipes.
Truth is that it only takes about three to four minutes to mince onions. Most never need to be sweat down to carmelize enough to be equivalent to toasted, and onion powder can immediately add that toasted flavor, without the awful texture of a minced dried, dehydrated onion.
Just say no.
AKA
Albanian: Qepë e Grirë
Arabic: بصل مفروم
Armenian: Մանրացված սոխ
Azerbaijani: Doğranmış Soğan
Basque: Tipula Txikitua
Belarusian: Дробленая цыбуля
Bengali: কুচানো পেঁয়াজ
Bosnian: Sjeckani Luk
Bulgarian: Нарязан лук
Catalan: Ceba Picada
Chinese (Simplified): 碎洋葱
Chinese (Traditional): 碎洋蔥
Croatian: Sjeckani Luk
Czech: Sekaná Cibule
Danish: Hakket Løg
Dutch: Fijngehakte Ui
English: Minced Onion
Estonian: Hakitud Sibul
Finnish: Hienonnettu Sipuli
French: Oignon Haché
Georgian: დაქუცმაცებული ხახვი
German: Gehackte Zwiebel
Greek: Ψιλοκομμένο Κρεμμύδι
Gujarati: બારીક સમારેલો ડુંગળી
Hebrew: בצל קצוץ
Hindi: बारीक कटा प्याज़
Hungarian: Aprított Hagyma
Icelandic: Saxaður Laukur
Indonesian: Bawang Cincang
Irish: Oinniún Mionghearrtha
Italian: Cipolla Tritata
Japanese: みじん切り玉ねぎ
Kannada: ಸಣ್ಣದಾಗಿ ಕತ್ತರಿಸಿದ ಈರುಳ್ಳಿ
Kazakh: Туралған Пияз
Khmer: ខ្ទឹមបារាំងហាន់ល្អិត
Korean: 다진 양파
Lao: ຫົວຫອມຊອຍລະອຽດ
Latvian: Smalki Kapāti Sīpoli
Lithuanian: Smulkinti Svogūnai
Macedonian: Ситно сечкан кромид
Malay: Bawang Cincang
Malayalam: നുറുക്കിയ ഉള്ളി
Mongolian: Жижиглэсэн Сонгино
Nepali: सानो काटिएको प्याज
Norwegian: Finhakket Løk
Persian (Farsi): پیاز خرد شده
Polish: Posiekana Cebula
Portuguese: Cebola Picada
Punjabi: ਬਰੀਕ ਕਟਿਆ ਪਿਆਜ਼
Romanian: Ceapă Tocată
Russian: Измельчённый лук
Serbian: Ситно сецкан лук
Sinhala: සිහින් කපූ ලූනු
Slovak: Jemne Nasekaná Cibuľa
Slovenian: Drobno Sesekljana Čebula
Spanish: Cebolla Picada
Swahili: Kitunguu Kilichokatwa
Swedish: Finhackad Lök
Tamil: நறுக்கிய வெங்காயம்
Telugu: మెత్తగా తరిగిన ఉల్లిపాయ
Thai: หอมใหญ่สับ
Turkish: Kıyılmış Soğan
Ukrainian: Подрібнена цибуля
Urdu: باریک کٹی پیاز
Uzbek: Mayda To‘g‘ralgan Piyoz
Vietnamese: Hành Tây Băm
Welsh: Nionyn Wedi’i Dorri’n Fân
Yiddish: פיינגעהאַקטע ציבעלע
Zulu: U-anyanisi Oqotshiwe
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