HOW TO MAKE ONION SALT
Here's how to make onion salt or a quick onion salt substitute. Only two ingredients required.
Provided by Erin Huffstetler, MyFrugalHome
Categories Ingredient Substitutions
Time 2m
Yield Varies
Number Of Ingredients 2
Steps:
- Combine three parts salt and one part onion powder.
- Use 3 Tbsp salt + 1 Tbsp onion powder.
- To make one cup: Use 3/4 cup salt + 1/4 cup onion powder.
- Store in an air-tight container. This onion salt doesn't contain an anti-caking agent, so if you've been storing it awhile, you may need to break up a few clumps, before you use it.
Nutrition Facts : ServingSize 1/4 tsp, Calories 1 calories, Sugar 0 g, Sodium 442.2 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 0.1 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
OVEN DRIED ONION / GARLIC FLAKES
This is a good way to use up extra onions/garlic and store them for future uses. Be sure to store in cool, dry places at room temperature in AIRTIGHT containers out of sunlight. With no moisture to be allowed to enter the container...ever ever. FYI-Temperatures too high will result in the onions being cooked instead of dried and when overdried will lose its flavor and nutritive value. Onions/garlic that are underdried will spoil so be sure they are crisp when removed. 1 small clove = 1/8 teaspoon garlic powder 1/2 teaspoon dried garlic slices. 1 small or 1/4 cup chopped,fresh onion = 1 tablespoon dried onion.
Provided by Rita1652
Categories Onions
Time 8h15m
Yield 40-80 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
- Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
- Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
- Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
- Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
- Change the position of the fan frequently during drying to vary the circulation of the air.
- Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
- The onions will be brittle when dry and will crumble when crushed.
- This should take between 6 and 10 hours.
ONION SALT
Ever had a problem of running out of onion salt right in the middle of a recipe? Well here's the problem solver.I found this in a Penzey's Spices catalog.And we all know that anything from them has to be good :) Use as you would regular onion salt.Submitted to "ZAAR" on Febraury 20th,2008
Provided by Chef shapeweaver
Categories Low Protein
Time 8m
Yield 4 Tablespoons
Number Of Ingredients 2
Steps:
- Mix together in a small jar with tight fitting lid.
- Shake well,store in cool dry place.
Nutrition Facts : Calories 5.9, Sodium 5233.6, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 0.2
FRENCH ONION SALT
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Provided by Heidi Swanson
Categories Quick & Easy Onion Green Onion/Scallion Chive Spice Rub
Yield Makes ½ cup
Number Of Ingredients 5
Steps:
- In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.
ONION VEGGIE DIP
With just four ingredients and only 10 minutes of prep, this creamy dip is perfect with veggies or crackers. -Ruthie Pomeroy, Mount Angel, Oregon
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the sour cream, minced onion, parsley flakes and seasoned salt. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 126 calories, Fat 10g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 212mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
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