You are watching: How much dehydrated onion equals one onion
Of the various dried onion commodities you"ll discover in the spice section of your supermarket, the most onion-like are the dried pieces, quite than powdered. This come in a pair different forms, some larger than others. Many are rather small flakes, intended as a minced onion substitute. Some brands additionally make a larger, chunkier variation intended to replace chopped onions.
As a substitution, around 1 tablespoon of onion flakes will change a little minced onion or fifty percent a tool onion. If you have the bulkier chopped onions, friend would use 2 tablespoons that dried onions to gain the very same amount the flavor.
Because the onion is dried, in most cases you"ll desire to include it come a liquid ingredient. This does 2 things: The liquid rehydrates and also softens the onions, and it additionally infuses the onion flavor transparent the dish.
The specific liquid ingredient to which you"re including the onion is as much as you, and also the recipe. If you"re making use of the dried onions in a soup, stew or chili, you have the right to simply include them to the pot. In one omelet or egg dish, fairly than sauteing the onions first and adding them to the egg afterward, you can simply whisk them into your eggs. In a salad, you deserve to either add them come the dressing ingredient or just scatter a grasp over your bowl as a flavorful, crunchy garnish.
The most concentrated type of dried onion is onion powder, i beg your pardon is essentially the exact same as dried onions except they"re milled come a consistency resembling fine salt or stone-milled flour. Onion powder can be used in the very same dishes together dried onion flakes, though v a couple of changes.
Finely ground dry onion is more potent 보다 flakes so if you"re using onion powder, substitute up to 1 teaspoon of onion powder rather of a tablespoon. You may not even need the totality teaspoon, so begin with 1/2 to 3/4 and also add more if you think you require it.
You don"t have to be sheepish around using dry onions. They"re much faster than fresh, they"re much more convenient and in part ways, they"re an ext versatile. Girlfriend can include onion flakes or flour to your favorite barbecue spice rubs, because that example, or mix them with other spices to make up a house "instant chili kit" that"s better than the people you have the right to buy in stores. The drying process also offers onions a hint of toasty smell that"s no there in new ones.
Even better, you have the right to use castle in methods that just wouldn"t work-related with fresh onions. You can include them to the breading because that fish, chicken or chops, because that example, or even use lock as the breading. No matter how an excellent your knife an abilities are, you can"t carry out that through fresh.
All this substitutions are based upon the assumption that your dried onions are fresh and also flavorful, and also that"s not constantly the case. If you don"t remember just how long your have been in the cupboard, throw them out and treat yourself to some brand-new ones. Labeling and dating your spices as soon as you buy them is a great habit come develop. ~ a year, they"re usually past their prime, and you have the right to replace them together opportunity and your grocery spending plan permit.
Freeze-dried onions have actually the freshest flavor, if girlfriend can find them. The finer the onions space cut, the faster they"ll shed flavor therefore chopped last much better than flakes and flakes last better than powder. If you"re uncertain how much odor you"re in reality getting, taste a couple of flakes or dab a fingertip right into the powder. The less onion flavor girlfriend detect, the more of the dry onion you"ll should use to get the appropriate flavor.
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Fred Decker is a trained chef, former restaurateur and prolific freelance writer, v a unique interest in all things pertained to food and nutrition. His job-related has appeared online on major sites including Livestrong.com, WorkingMother.com and the web page of the Houston Chronicle and also San Francisco Chronicle; and also offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. He to be educated in ~ Memorial university of Newfoundland and also the northern Alberta academy of Technology.