The onion, Allium cepa, is the most widely cultivated species of the genus Allium (not to be confused with Alum powder which is used in pickling). Another close relative of the Allium genus is garlic. Some consider both onion and garlic to be a spice, while others consider them to be a vegetable. While closely related, they’re used differently; while garlic is more likely to be used in its dehydrated form, onions are primarily used in their fresh form.  

One of the earliest cultivated vegetables, onions are found in just about every cuisine worldwide, and are called for in numerous recipes. We’ve found that keeping several different types of dehydrated onions around to be an ideal solution when you are looking for delectable onion seasoning and you either don’t have the real thing around, and prefer not making a quick trip to the grocery store, or when your recipe calls for just a bit of onion (no more than a quarter cup).

History of Onions

The earliest use of domesticated onions can be traced to 600 BC in India. Early European settlers brought bulb onions with them when they came to the Americas, and they soon found that Native Americans were using a type of wild onion in various cooked dishes as well. Early Pilgrim diaries from the mid-1600s recorded that bulb onions were one of the first vegetables planted once their land was cleared.

Onion Cultivation

75% of all the onions used as dehydrated onions in this country are grown in California. All of our dehydrated organic onion products come from California.

The per capita consumption of onions in the US is 21 pounds per year. It takes 9 pounds of fresh onions to make 1 pound of dehydrated onions, and during the drying process onions go from an initial moisture content of approximately 86% down to about 7% in their dried form.

Who Looks Down on Dehydrated Onions

Many food snobs would have you believe that using dehydrated onions is done by either unsophisticated or lazy cooks who use them as a cheap alternative to “the real thing”. We tend to use fresh onions whenever possible in our home kitchen when preparing meals -- yellow, white or red onions all have their place in some of our favorite dishes. Now, while fresh onions are pretty much impossible to beat, we do believe that there is a place for organic dried minced onion in any well stocked kitchen. Minced onion brings together other flavors and provides a subtle completeness that, while harder to put your finger on, does make many dishes taste better.

Cooking with Minced Onions

Organic minced onions are perfect to use in recipes and dishes that contain sufficient liquid -- especially soups, sour cream dips, dressings, omelets, meat loafs, hamburgers and stews.

If you need to rehydrate your onions just soak them in cold water for 15 to 20 minutes and then drain any excess water and you’re ready to add to your dish. 

What Do Dried Minced Onions Taste Like

Our Organic Minced Onions have a very intense, concentrated onion flavor. 

Dried to Fresh Onion Conversions

If you're looking to convert a recipe from fresh onions to dehydrated onions go with 1 small onion = 1 teaspoon of onion powder or granulated onion = 1 tablespoon dried onion flakes.

** This product is certified kosher.

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