Caramelized Onion Powder
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Onions slow-cooked until deeply caramelized with balsamic and Worcestershire, dried and ground. Blend with mushroom powder.
Ingredients
- Onions any variety
- Optional: 1/4 cup water in the slow cooker; 1/4 C balsamic vinegar; 1/3 C Worcestershire sauce
Equipment
- dehydrator
- spice grinder
- airtight jar
Directions
- Slice or dice the onions (dice them for minced onions; slices or chunks work fine for powder).
- Add to the slow cooker, with a little water if you like. Keep the lid on.
- Cook on low for 4-6+ hours, then switch to warm for the rest of the day, stirring about once an hour. The longer they cook, the darker they get.
- Drain and press out the liquid (save it to make onion broth).
- Lay on dehydrator trays. Dehydrate at 125F / 52C for 8-10 hours.
- Test: warm onions feel sticky; cool a few pieces and check they are crunchy.
- Condition: put them in a large glass jar and shake once a day for a week. If you see moisture or sticking, dry them longer.
- For powder: pulse the dried onions in a blender or grinder until fine. Dry the powder again, especially after a big batch.
- Keep airtight with a little arrowroot so it does not clump (about 1/2 tsp per pint jar).
Notes
Store airtight (vacuum sealed is best) in a dark, cool, dry place: one to two years. Alternative cooking: dry skillet on low, electric pressure cooker (onions plus water to the max line, high pressure 30 minutes), roaster, or slow oven. Uses: mirepoix powder, topping for soups and burgers, swap for fried onions, French onion dip. Caramelized onion soup mix: 3/4 C dried caramelized minced onions, 1/3 C beef bouillon, 4 TB onion powder, 1/4 Tsp celery seed, 1/4 Tsp paprika; use 1.5-2 TB per packet of commercial onion soup mix, or 2 TB in 4 Cups water simmered 10-15 minutes. Safety: do not can broth made with onion roots (botulism risk); don’t use moldy skins.