How to Make Onion Powder at Home

A Better Way to Keep Onions

Have you ever chopped an onion and cried? I do every time. But today, we are not chopping. We are grating. This turns onions into tiny, wet pieces. We do this to dry them out.

Why make onion powder? The stuff from the store is fine. But homemade tastes brighter. It has more life. I think it matters because you know exactly what is in it. Just one simple thing.

The Secret is in the Squeeze

After you grate the onions, you must squeeze them. Use your hands over a bowl. You will be surprised how much liquid comes out. I got a whole cup last time!

Do not throw that onion juice away. It is full of flavor. You can add it to soup or gravy. It makes everything taste wonderful. What is your favorite thing to add onion flavor to?

A Long Nap in the Oven

Now we spread the wet onions on a tray. They go into a very warm oven. Not hot, just warm. They will stay there for many hours. This requires patience, my dear.

Fun fact: The onions will turn a little pink as they dry. Do not worry! This is normal. It always happens. I still laugh at that. They look like they are blushing.

The Magic of Making Powder

Once the onions are dry and cool, the fun begins. You can crumble them with your fingers. Then you grind them. I use my old food processor. It makes a loud, happy noise.

You can make the powder fine or a little coarse. I like it fine. It feels like magic, turning crispy bits into dust. Have you ever made a spice from scratch before?

Keeping Your Powder Perfect

You must keep moisture away from your powder. Put it in a clean, dry jar. Then, add a few grains of uncooked rice to the jar. The rice soaks up any dampness in the air.

This little trick matters. It keeps your powder from getting clumpy. My grandma taught me that. Her tricks are always the best. What is a kitchen trick someone taught you?

Why This All Matters

Making your own powder is not about saving money. It is about the doing. It is about knowing your food. You took one onion and changed it into something new.

That feeling is special. It connects you to your kitchen. It makes a simple meal feel like a gift. I think that is a wonderful thing to feel.

Ingredients:

Ingredient	Amount	Notes
Onions, peeled	4 large	Yields about 4 cups when grated
Onion liquid (optional byproduct)	About 1 cup	Can be stored in the refrigerator for up to two weeks
Uncooked rice (for storage)	A few grains	Added to the airtight container to absorb excess moisture

How to Make Onion Powder at Home

Hello, my dear! Come sit with me a while. Today we are making magic from onions. It is a simple, slow kind of magic. We will turn big, crunchy onions into a soft, fragrant powder.

This powder will make your soups and stews sing. I love making my own. It feels like saving a little bit of summer for a rainy day. Are you ready to begin? Let’s start.

Step 1: First, get your oven warm and cozy. Set it to 170°F. Then, line your baking sheets with parchment paper. This little paper keeps everything from sticking. It makes cleaning up so much easier later on.

Step 2: Now, let’s tackle the onions. Peel off their papery skins. Then we get to the fun part, grating! Use the side of the grater with the small holes. You will have about four cups of fluffy, wet onion fluff. (A hard-learned tip: Do not rub your eyes while doing this. I learned that the hard way!)

Step 3: We need to squeeze out the extra water. Put your grated onion in a strainer over a bowl. Press down gently with a spoon. You will see the onion juice collect below. Save this liquid in the fridge. It adds wonderful flavor to gravy.

Step 4: Spread the squeezed-out onion onto your baking sheets. Make a very thin layer. We want it to dry evenly. I always think it looks like a little blanket. This part requires patience, my dear. Good things take time.

Step 5: Now, we let the warm oven do its work. Bake the onions for about five hours. They will become completely dry and might turn a little pink. This is perfectly normal. You will know they are ready when they crumble like autumn leaves.

Step 6: Let the dried onions cool down completely. I sometimes spread them on the counter. Rushing this step is no good. If they are even a little warm, they can get clumpy later. I use this time to wash the dishes.

Step 7: This is the final step! Crumble the dried onions into your food processor. Give it a few good pulses. Soon, you will have beautiful, homemade onion powder. Doesn’t that smell amazing? You did it!

Step 8: Store your precious powder in a clean, dry jar. I always add a few grains of uncooked rice to the jar. The rice soaks up any sneaky moisture. This keeps your powder fluffy for months. What’s the first thing you’ll sprinkle your onion powder on? Share below!

Cook Time: 5–6 hours
Total Time: 5 hours 30 minutes
Yield: 8 tablespoons
Category: Pantry Staple

Three Tasty Twists

Once you have your basic onion powder, you can play! Try mixing it with other dried herbs from your garden. I love creating little custom blends. It makes a simple meal feel special and new.

Smoky Campfire Blend: Mix your onion powder with a little smoked paprika. It tastes like a cozy evening by a fire.

Herb Garden Delight: Stir in some dried parsley and a tiny bit of thyme. Perfect for sprinkling on roasted potatoes.

Zesty Lemon Pepper: Add lots of black pepper and a sprinkle of dried lemon zest. This is wonderful on fish or chicken.

These are just a few ideas to get you started. Which one would you try first? Comment below!

Serving Your Creation

Now, where to use your lovely homemade powder? I think it is best in simple, hearty foods. It brings a gentle, sweet onion flavor that store-bought powder just cannot match. I still smile every time I use mine.

Stir a spoonful into your meatloaf mix. It will make your whole kitchen smell wonderful. You can also mix it into softened butter with some herbs. Then spread it on warm, crusty bread. Oh, what a treat!

For a drink, a crisp apple cider pairs beautifully. For the grown-ups, a pale ale is a nice match. Both drinks are friendly with the onion’s sweet taste. Which would you choose tonight?

Keeping Your Onion Powder Perfect

Your homemade onion powder is a little treasure. Keep it safe in a jar. Put a few grains of rice in the jar too. This keeps the powder dry and fresh for months.

I remember my first batch. I did not use rice. My powder got clumpy after a week. Now I always use the rice trick. It works so well.

Making a big batch saves you time later. You can use it in soups and stews. This makes cooking dinner on a busy night easy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the onions take longer to dry. Your oven might be a little different. Just check them after four hours. They are done when they crumble.

I once took them out too early. They were still a bit soft. I had to put them back in the oven. Waiting makes sure your powder is perfect.

Do not forget to squeeze the onion liquid out. This step is very important. It helps the onions dry faster and more evenly. This makes your powder taste better and last longer. Getting it right builds your cooking confidence. Which of these problems have you run into before?

Your Onion Powder Questions Answered

Q: Is this onion powder gluten-free?
A: Yes, it is just onions. It is naturally gluten-free.

Q: Can I make it ahead of time?
A: Absolutely. It stores beautifully for months.

Q: What can I do with the onion liquid?
A: Use it to flavor gravy or soup. It is packed with taste.

Q: Can I use a different kind of onion?
A: You can. Yellow onions are best. But red onions will work too.

Q: Do I have to use a food processor?
A: No. A mortar and pestle works great for small batches. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this onion powder. It is a small kitchen magic trick. The smell reminds me of my own grandmother’s kitchen.

Fun fact: Onions turn pink when dried because of their natural sugars! I would love to see your creations. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Elowen Thorn.