Onion powder is a spice which is made from dried onions. The spice retains some of the pungency and flavor of fresh onions. Some cooks like to use onion powder because it is easier to handle than fresh onions, requiring no chopping or special treatment, and a number of recipes call for it. Bulb onions are used for onion powder, because the bulb concentrates much of the flavor and distinctive aroma of the onion.
In cooking, a single teaspoon of onion powder can replace an entire medium-sized onion. In other instances, the substitution is less noticeable. Onion powder can also be used to add zest to dips, toasted bread, croutons, and so forth.
Entire young plant except rootlets, bulb of mature plant.
Added to food liberally in all its forms either chopped, diced, whole, etc.
Can be used in teas, and is very rarely found encapsulated.
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Equivalents: 5 medium onions = 1 pound = 2 cups chopped = 3 cups sliced
1 small onion = 1/3 cup = 1 teaspoon onion powder = 1 tablespoon dried onion flakes
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There are two categories of dry onions: storage onions and sweet onions. Storage onions are low in water and high in sulfur, so they store well and are available year-round. Sweet onions are usually available just from April to August. Storage onions are more pungent and flavorful than sweet onions, and they're best if cooked before eating. Sweet onions are usually served raw or lightly cooked.
Onions should be firm and heavy for their size. Avoid onions that have sprouted or that have an odor, or that have green or moldy blemishes. If you're prone to crying while cutting onions, try chilling them first, then peeling them under running water. Always cook onions over low or medium heat, since they become bitter at high temperatures.