How to Store
Once blended, transfer the onion powder into a glass jar or airtight container. Store it in a cool, dry cupboard away from heat and sunlight. This keeps it aromatic and shelf-stable for up to 1 month. Always use a clean spoon when scooping!
How to Freeze
To stockpile peels, freeze your cleaned onion skins in a sealed bag or container. Thaw before drying. Avoid freezing the final powder—it’s sensitive to moisture and can clump or lose potency.
Ingredients
ONION PEELS
How to Make Onion Powder from Skins
Step 1
Making your own onion powder from scraps might sound like a culinary experiment, but it’s surprisingly simple—and deeply satisfying. The process starts, naturally, with the onions. Every time you peel one—whether yellow, red, or white—set those papery skins aside. You’ll be amazed at how quickly they accumulate.
Once you’ve collected a decent handful (enough to cover a plate is a good benchmark), give them a gentle rinse under cool water. This step is essential—onion skins can carry a bit of dirt or dust, especially if they’ve been sitting in a bin. After washing, pat them dry with a towel.
Step 2
Now, before drying them completely, you’ll want to “pre-cook” the skins. Pop them in the microwave for about 3 minutes at full power. This brief burst helps sanitize the skins and softens them slightly, which sets you up for a smoother drying process. If you’re using red onions, you might notice the color deepen a bit—that’s totally normal and will give your powder a richer hue.
From here, it’s all about drying. If you have a dehydrator, set it to 135°F and leave the skins in for about 4–6 hours, or until they’re completely crisp. No dehydrator? No problem. Just return the skins to the microwave and heat them in short 1-minute bursts. Flip or shuffle them around between rounds, and keep a close eye—once they’re brittle and snap when bent, they’re ready.
Let them cool fully. This part’s easy—just step away for a bit and let the magic settle in. Once the skins are room temperature and dry as autumn leaves, it’s time to grind. A spice grinder works best for a super fine powder, but a powerful blender will do in a pinch. Toss the skins in and pulse until you get that beautiful, fragrant dust.
Want it ultra-smooth? Run the powder through a fine-mesh sieve to filter out any fibrous bits. If you’re going for rustic, you can skip this step—but for a seasoning that disappears seamlessly into dishes, sifting makes all the difference.
Step 3
Finally, spoon your golden-brown powder into a glass jar with a tight-fitting lid. Label it, date it, and store it in a cool, dry place—ideally away from sunlight. Every time you open that jar, you’ll be hit with the deep, toasty scent of onions. Not bad for something most people throw away.
