onion powder
See also: onion
Dehydrated onion ground into a fine powder, giving a shelf-stable, evenly distributed way to add onion flavor without the moisture, texture, or sharpness of fresh onion. It's especially useful in dry rubs and spice blends where fresh onion's water content would be unwelcome.
Buying guidance
Onion powder and onion granules (sometimes labeled granulated onion) are the same idea at different grinds -- powder disperses more evenly in a dry rub, granules resist clumping in humid conditions but dissolve a bit slower. Buy a size you'll use within a year; like other ground spices it fades in aroma well before it becomes unsafe.
Substitutions
- Granulated onion -- essentially the same flavor at a coarser grind; use in the same amount.
- Fresh onion, finely minced and cooked down -- adds moisture and bulk a dry rub doesn't want, so it's best only in cooked dishes, not spice mixes.
- Onion flakes, crushed fine -- close in flavor; use slightly less since crushed flakes are more concentrated per volume.
Tips & common mistakes
It replaces onion's flavor but not its texture or moisture, so a recipe that builds a savory base by sauteing fresh onion until soft and golden can't skip that step just by swapping in powder -- the dish loses the body and browning it was relying on.
Storage
The natural sugars in dehydrated onion make onion powder more prone to clumping in a humid kitchen than many other spices; keep it tightly sealed and break up clumps with a fork before measuring if it does cake.