1Mix all ingredients in a bowl until evenly combined.
2Pulse 4 to 6 times in a spice grinder for a closer bottled texture.
3Stop pulsing before it turns to powder; you want the onion pieces broken down but still visible.
4Store in an airtight glass jar in the fridge and use within 6 to 8 weeks.
5Use 26g per 1 lb meat or vegetables and add salt separately at cook time.
Ingredients
7 g Dehydrated onion flakes
5 g Toasted dried onion flakes
4 g Butter powder
3 g Cane sugar
2 g Maltodextrin
1.5 g Nutritional yeast powder
1.5 g Granulated garlic
1 g Dextrose or powdered sugar
0.5 g Dried parsley
0.25 g Citric acid
0.15 g Turmeric
0.15 g White pepper or black pepper
Equipment
spice grinderbowlairtight glass jar
Tips
To achieve a closer bottled texture, pulse 4 to 6 times in a spice grinder, stopping before it turns to powder, ensuring onion pieces are broken down but visible.
For a more whole-food version, skip the maltodextrin and dextrose, adding 1 extra gram of onion flakes and 1 extra gram of butter powder per single use instead.