Almost exactly two years ago, I posted about making your own powdered eggs. At the time, I knew that eggs were only the tip of the iceberg when it comes to making your own dehydrated foods at home, and I had every intention of testing and posting additional recipes here on the blog. But life got busy, as it does, and I had all but forgotten my plan to feature more dehydrated foods. Until now! Also, check out this list of the 5 best foods to dehydrate. Give them a try! Once you are done making onion and garlic powder of course! 🙂
This idea caught my eye and reignited my excitement about making homemade powdered foods. As a lover of both garlic and onions, making my own garlic and onion powder at home sounded very enticing! For those of you who grow your own garlic or onions (or buy them in bulk seasonally,) finding a suitable place to store them can be difficult. Garlic and onions require cool, dark places with ample air circulation to prevent them from spoiling or sprouting. Powdering your garlic and onions is a simple solution to this problem, and it will save you a lot of space in your garage or cellar!
Compared to store-bought garlic and onion powders, homemade powders are much more flavorful and contain no added fillers. And they’re easy to make too! Give it a try for yourself!
Homemade Garlic & Onion Powder
Start by peeling your onions and/or garlic. Here’s a tip for quickly peeling garlic: place the cloves in a container with a tight-fitting lid, then shake the container forcefully for a minute or so. Pick out the loose skins, replace the lid, and keep shaking until all the skins have come off.
Slice the onions or garlic as thinly as possible. We used a mandolin slicer on it’s thinnest setting, but you could also use a vegetable peeler if you don’t have a mandolin.
Preheat your oven to its lowest temperature. The oven at our studio only goes as low as 170, but 150 is the recommended temperature.
Place a single layer of the garlic or onions onto a baking sheet, and place in the oven to dehydrate completely, for up to 4 hours.
Time will vary based on your oven heat and how thin your slices are, so just check on them every hour or so, removing the dry pieces as needed. They should be completely dry, and break quite easily.
When the garlic or onions are dry, grind them into a powder using a clean coffee grinder, a blender, a food processor, or with a mortar and pestle.
If there are still any large pieces in your powder after grinding, you can pour the powder through a sieve to remove them.
The amount of powder you end up with will vary greatly based on the size of your produce and its water content. For us, two onions yielded about a 1/4 cup of onion powder, and a head of garlic yielded 2-3 tablespoons of garlic powder.
Store the powder in an airtight glass jar. Use in any recipe that calls for garlic or onion powder, or use it to add additional flavor to just about anything.
Homemade garlic and onion powder will be more potent than store-bought powders, so I don’t recommend substituting the homemade stuff at a one-to-one ratio. Add a little bit of powder at a time, tasting as you go, until you achieve the desired flavor.