Onion, Minced (Dry)

Botanical Name: Allium cepa

Flavor: Warm, Pungent, Savory, Tangy, Earthy, slightly Sweet

Origin: USA

Use With: Beef, Chicken, Pork, Lamb, Game Meats, Fish, Seafood, Tofu, Vegetables, Rice, Pasta

Description: Though onions are technically a vegetable, more specifically a bulb in the lily family, they are typically classified as a spice, whether fresh or dried, because of their use primarily as a seasoning. An indispensable ingredient in almost every one of the world’s cuisines where it is used fresh or dry to add volume, texture, and obviously flavor to dishes of all sorts. Also known as Dehydrated Onion, Diced Onion Flakes, and Dried Chopped Onion, dry Minced Onion, of all the dried forms of onion imparts the closest match in flavor and texture to fresh onion and can be used in all of the same ways in any recipe (though you want to rehydrate in water before frying or sautéing). Dry Minced Onion delivers all of the intense flavor you would expect from fresh onion but with less sharpness and a bit earthier flavor. Dry Minced Onion is best used first rehydrated in water or in dishes with high liquid content and longer cooking times, as they need more time to hydrate, release their flavor, and infuse into the dish.

Suggested Uses:

Dried Minced Onion is extremely versatile and can be used almost anywhere you want to add a burst of oniony flavor - When using as a substitution for fresh onion in any recipe, use 2 Tablespoons of dry minced for one small fresh onion, substitute one for one of fresh minced, or use ½ teaspoon of dry minced for 1 teaspoon of onion paste or puréed onion

• To rehydrate, soak in equal parts with warm water for 15-20 minutes before draining and using to fry, sauté, and stir fry or to add to dips, salads, or other low or no cook time dishes
• Add to marinades, sauces, soups, stews, burger or meatloaf mixes, and even breadcrumbs for an onion flavored breading for fried or baked foods
• Add to dry rubs and seasoning blends for incredible oniony flavor and pleasant texture
• Add a bit to egg salad (or other mayonnaise based salads) for great flavor, a bit of texture, and no additional unwanted liquid
• Add to pickling and brine mixes where the long 'soaking' process allows the flavor to fully infuse
• Sprinkle over vegetables potatoes, meats, and fish before roasting or grilling for a tasty addition of texture