Onion Powder (an LSCDL recipe)

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Onion Powder (an LSCDL recipe)

While fresh onion is preferred in most recipes, sometimes,

you just don't have any on hand. And some recipes need the dry spices.

That's when having a legal onion powder is very useful.

Commercial onion powders are illegal because the majority of them have

anti-caking agents, such as rice flour, cornstarch, and other nasties,

even if they aren't listed on the label.

I typically buy and peel two five pound bags of yellow onions. By doing

all the peeling and slicing and chopping at once, my fingers don't have

to get stinky every time I use onion.

One bag is chopped and put in half-cup containers or in zip top bags and

goes in the freezer. When I need onion, I grab a box or bag, let it

defrost for a few minutes, and use.

Slice the other bag (after peeling) very thin with a very sharp knife.

Lay out on dehydrator trays or on parchment covered cake cooling

racks.

In the dehydrator, dry at around 135F until onion is dry and snaps. In

the oven, heat at the lowest temperature your oven has until onion is dry

and snaps.

Place dried onion in blender or food processor and process until

powdered. Store in a zip lock container with a food safe moisture

absorbent pack.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)