Lawry’s onion powder is a pantry staple that adds a savory, slightly sweet, and deeply aromatic onion flavor to any dish without the tears or the prep time. It’s made from dehydrated onions that are ground into a fine powder, and it’s a versatile seasoning that works in everything from dry rubs and marinades to soups, dips, and roasted vegetables. This article will show you how to use it effectively, with a simple seasoning blend recipe and tips to get the most out of this convenient ingredient.
Ingredients
- 1/4 cup (30 g) Lawry’s onion powder
- 2 tbsp (18 g) garlic powder
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (18 g) fine sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1 g) celery seed (optional)
Instructions
- Place all the ingredients in a small bowl.
- Whisk with a fork until the spices are evenly distributed and no clumps remain.
- Transfer the blend to an airtight jar or shaker. Use immediately or store for later.
Tips
- Substitution: If you don’t have Lawry’s brand, use any pure onion powder. If you only have onion flakes, grind them in a spice grinder or mortar and pestle until fine.
- Storage: Keep the blend in a cool, dark place, like a pantry or spice drawer. It will stay fresh for up to 6 months, but for best flavor, use within 3 months.
- Common mistake: Don’t skip the salt in the blend. Onion powder needs salt to balance its sweetness and bring out the savory notes. If you’re watching sodium, reduce the salt, but know the flavor will be less punchy.
- Bloom it: For a richer flavor, toast the onion powder in a dry pan over medium heat for 30 seconds before adding to liquids. This releases its essential oils and deepens the taste.
Serving Suggestions
This onion powder blend is a fantastic all-purpose seasoning. Use it to rub on chicken, pork, or beef before grilling or roasting. Sprinkle it over roasted potatoes, broccoli, or cauliflower before baking. Stir a teaspoon into soups, stews, or chili for an extra layer of flavor. You can also mix it with sour cream or Greek yogurt for a quick onion dip.
Variations
- Spicy version: Add 1 tsp (2 g) of cayenne pepper or 1/2 tsp (1 g) of chipotle powder to the blend for a kick of heat.
- Herb-forward: Swap the thyme for dried oregano or rosemary, and add 1 tsp (2 g) of dried parsley.
- Smoky twist: Increase the smoked paprika to 2 tbsp (18 g) and reduce the onion powder to 2 tbsp (15 g) for a more barbecue-like flavor.
Storage and Reheating
Store the blend in an airtight container at room temperature for up to 6 months. It does not need refrigeration. If you’ve made a larger batch, keep it in a cool, dark place and shake well before each use. There is no reheating needed for a dry spice blend.
Frequently Asked Questions
Can I use onion powder instead of fresh onions? Yes, but the flavor is more concentrated and lacks the moisture of fresh onions. As a general rule, 1 tablespoon of onion powder equals about 1/2 cup of chopped fresh onion. For dishes where onion texture matters, like salads or salsas, use fresh. For cooked dishes, powder works well.
Is onion powder the same as onion salt? No. Onion salt is a mixture of onion powder and salt, usually with an anti-caking agent. If you use onion salt in a recipe that calls for onion powder, reduce or eliminate the additional salt in the recipe. Lawry’s makes both, so check the label.
Why does my onion powder taste bitter? Onion powder can turn bitter if it’s overcooked or burned. Add it to dishes early in the cooking process but avoid high heat for long periods. Also, check the expiration date—old powder can lose its flavor and turn slightly bitter.
Can I make onion powder at home? Yes, you can dehydrate sliced onions at 140°F (60°C) for 8-12 hours until completely dry, then grind them in a blender. However, the flavor will be less consistent than commercial powder, and the texture might be coarser. It’s a fun project, but not necessary.
Is Lawry’s onion powder gluten-free? Yes, pure onion powder is naturally gluten-free. However, if you are sensitive, always check the label for potential cross-contamination or added ingredients.
How much onion powder should I use in place of onion flakes? Use about 1/3 to 1/2 the amount of powder as flakes, since powder is more concentrated. For example, if a recipe calls for 1 tablespoon of onion flakes, use 1 to 1.5 teaspoons of powder.
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