Step 2: Dry the Onion Skins
To prepare the skins for grinding, they need to be fully dried and brittle.
Microwave method (fastest):
Microwave the skins for 3 minutes on full power to sanitize them.
Continue drying in 1-minute bursts, flipping or rearranging between rounds.
Stop once the skins are crisp and snap easily.
Dehydrator method:
Set the dehydrator to 135°F (57°C).
Dry for 4–6 hours until completely brittle.
Let the skins cool fully before grinding—this ensures a finer powder.
Step 3: Grind into Powder
Place the dried skins into a spice grinder or high-powered blender. Pulse until a fine powder forms. For an ultra-smooth texture, sift through a fine mesh strainer and regrind any larger pieces.
Step 4: Store
Transfer the powder to a clean, airtight glass jar. Label and date it, then store in a cool, dry place away from light.
Helpful Tips
Mix different onion types for more complex flavor
Avoid over-drying or burning, which can make the powder bitter
Always use a dry spoon to prevent clumping
Storage & Shelf Life
Pantry: Up to 1 month in an airtight container
Freezing skins: Clean onion skins can be frozen and dried later
Do not freeze the powder: Moisture can cause clumping and flavor loss
How to Use Onion Skin Powder
Stir into soups and stews
Sprinkle on roasted vegetables
Add to dry rubs or marinades
Mix into eggs, dips, or sauces
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