Making your own garlic and onion powder at home is surprisingly simple, and the result is far more aromatic and flavorful than most store-bought versions. This recipe walks you through dehydrating fresh garlic and onions, then grinding them into fine, shelf-stable powders that you can use in countless savory dishes. It’s a rewarding kitchen project that gives you complete control over quality and freshness, and it makes a wonderful homemade gift.
Ingredients
- 1 lb (450 g) fresh garlic bulbs (about 4 large bulbs)
- 2 lb (900 g) yellow onions (about 4 medium onions)
Instructions
- Prepare the garlic: Separate the garlic bulbs into cloves and peel them. Trim off the root ends. Slice each clove thinly, about 1/8 inch (3 mm) thick. You can use a sharp knife or a mandoline for even slices.
- Prepare the onions: Peel the onions and cut them in half from root to stem. Slice them thinly, about 1/8 inch (3 mm) thick, using a knife or mandoline. Aim for uniform slices so they dry evenly.
- Dehydrate (oven method): Preheat your oven to the lowest setting, ideally 140°F (60°C) or the “warm� setting. Line baking sheets with parchment paper and spread the garlic and onion slices in a single layer, ensuring they don’t overlap. Place the sheets in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape. Dry for 4 to 6 hours, rotating the sheets every hour, until the slices are completely dry, brittle, and crack when bent. They should not be leathery or pliable.
- Dehydrator method (alternative): If using a food dehydrator, arrange the slices in a single layer on the trays. Set the dehydrator to 125°F (52°C) and dry for 6 to 8 hours, checking periodically, until fully brittle.
- Cool and grind: Let the dried slices cool completely to room temperature. This prevents condensation from making the powder clump. Work in batches and grind the dried slices in a spice grinder, blender, or food processor until you reach a fine powder. Sift the powder through a fine-mesh strainer to remove any larger pieces, and grind those again.
- Store: Transfer the powders to airtight glass jars. Label each jar with the type and date. Store in a cool, dark, dry place.
Tips
- Slice thinly and evenly: The most common mistake is slicing too thick, which leads to uneven drying and a longer dehydrating time. A mandoline makes this easy, but a sharp knife works well too.
- Check for complete dryness: If the slices are not fully dry, they can mold during storage. They should be completely brittle and snap like a cracker. If you’re unsure, dry for another 30 minutes and check again.
- Use a mask when grinding: Garlic and onion powder can be quite pungent and irritate your eyes and nose. Grind in a well-ventilated area or wear a dust mask if you’re sensitive.
- Substitution: If you’re in a hurry, you can skip the dehydrating step and use store-bought dried minced garlic and onion, then grind them into powder. The flavor will be less fresh but still good.
Serving Suggestions
Use your homemade garlic and onion powder in any recipe that calls for them. They are essential in spice rubs for meats, in marinades, salad dressings, soups, stews, and sauces. Sprinkle them over roasted vegetables, mix into mashed potatoes, or use them to season popcorn. A pinch of both can elevate a simple pan sauce or gravy. They also make a great base for homemade seasoning blends like ranch dressing mix or taco seasoning.
Variations
- Roasted garlic powder: Before dehydrating, toss the garlic slices in a little olive oil and roast at 350°F (175°C) for 15-20 minutes until golden and soft. Then dehydrate as directed. This yields a sweeter, more mellow powder.
- Smoked onion powder: Use smoked onions (or smoke the sliced onions on a smoker for 30 minutes before dehydrating) to add a smoky depth to the powder.
- Combination powder: Grind the dried garlic and onion together to make a ready-to-use all-purpose seasoning blend. Store in a single jar.
- Add other spices: Mix in dried herbs like thyme, rosemary, or black pepper to create a custom seasoning blend.
Storage and Reheating
Store the powders in airtight glass jars in a cool, dark, dry place. They will keep for up to 1 year, but for the best flavor, use them within 6 months. The powder does not need reheating; it is used as a seasoning. If the powder clumps, it may have absorbed moisture; you can spread it on a baking sheet and dry it in a low oven (150°F/65°C) for 10-15 minutes, then sift it again. Always use a dry spoon when scooping to avoid introducing moisture.
Frequently Asked Questions
Can I use a microwave to dehydrate garlic and onions? Yes, but it’s tricky and can easily burn the slices. Place the slices on a microwave-safe plate lined with paper towels and microwave on low power in 30-second intervals, checking and flipping each time. It will take several minutes, and the results may be uneven. An oven or dehydrator is more reliable.
Why is my homemade powder less potent than store-bought? Freshly ground powder is actually more potent, but it can be less concentrated than commercial powders, which often use a higher ratio of dried solids to moisture. Also, the variety of garlic or onion can affect intensity. To get a stronger flavor, use more powder in your recipes or choose a more pungent variety like elephant garlic (which is milder) or red onions (which are sweeter).
Can I dry garlic and onion together? Yes, you can dry them together, but be aware that the garlic will dry faster than the onion. If drying together, remove the garlic slices as soon as they are brittle, and continue drying the onions. You can also grind them together after drying.
How do I know if my powder has gone bad? If the powder has developed an off smell, taste, or visible mold, discard it. If it has absorbed moisture and clumped, it may still be safe but should be used quickly. Properly stored dry powder should not mold.
Is there a difference between onion powder and onion flakes? Yes. Onion powder is ground to a fine consistency, while onion flakes are larger, coarser pieces. Onion powder dissolves more easily into dishes, while flakes provide texture and take longer to rehydrate. You can grind onion flakes to make powder, but the powder will be coarser than if you grind from dried slices.
Can I use this powder in place of fresh garlic and onion? Yes, but the flavor is more concentrated. As a general rule, 1/2 teaspoon of garlic powder equals about 1 clove of fresh garlic, and 1 teaspoon of onion powder equals about 1/2 cup of chopped fresh onion. Adjust to taste, and remember that powder doesn’t add moisture or texture.
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