A staple for college kids and busy moms alike, granulated onions and onion powders are great alternatives to fresh given their ease and convenience. However, if you’re anything like me, you might have been confused at the different options on display.
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The Difference Between Granulated Onion And Onion Powder
While it is true that there doesn’t seem to be much of a difference between granulated onions and onion powder, the tiny discrepancies that they do have can make all the difference to your dishes.
The only true difference between granulated onions and onion powder is the extent to which they have been ground. To put it simply, onion powder is just dried onion that has been ground to a finer consistency than granulated onions.
Despite this difference seeming insignificant at first glance, they do both have slightly different qualities and uses because of it.
Onion Powder Qualities
Onion powder has a much finer texture than granulated onion, making it more suited to certain dishes than other varieties of dried onion. It is the finest variety of onion, though due to the grinding process it loses a little of its potency. This is why you may find onion powder to be slightly weaker than other options.
Granulated onions have a stronger, firmer texture than onion powder. This is because they have been left more intact, having been only ground down to about the size of a grain of sand. Because of this, it tends to retain its flavor. I think one of the best ways to view granulated onions is as a sort of middle child between onion powder and onion flakes.
Onion Flakes And Minced Onion
Onion flakes and minced onions are also dried onions that you can find at the grocery store. They are both made by chopping fresh onions and leaving them to dry out. There is not much difference between these two, the only notable distinction being the way that they’re cut.
Onion flakes are chopped pretty finely, whereas you might find a minced onion to be a little bit chunkier. Flakes may also come in long, fine, semi-circle strips in some brands. They have the same flavor profile and potency and will generally provide the same texture once cooked.
Crispy onions are different in that they have been cooked. They’re also used differently – usually as a topping rather than an actual seasoning or ingredient in a dish.
Granulated Onion vs Onion Powder: How Are They Made?
Molcajete and tejolote, mortar and pestle, ricer, mincer, food processor, blender; whichever name you know these useful tools by, they’re the best for mincing, chopping and grinding down onions of any kind!
All varieties of dried onions (save for crispy onions) are made by cutting up onions in some form and then drying them out – either naturally or through a process of artificial dehydration. If making granulated onions or onion powder, the next step is to grind that dehydrated onion into oblivion! The onions may be dried once more after this to ensure that they are well preserved, but this is not always done.
Preserved Onions: Can I Make Them At Home?
You can absolutely dry onions at home! The best part of drying them yourself is that you’ll have complete control over the shape, texture, and fineness. In addition to this, they’ll last you far longer than fresh onions!
How To Make Granulated Onion And Onion Powder
For Minced Onions And Onion Flakes…
First, take your onions (as many as you’d like!) and peel them.
Cut the onions in half and half again, then throw them into your food processor. Pulse until you’re happy with the texture. Alternatively, you can cut them by hand if you’d like a specific shape.
Lay out some baking paper into an edged tray, then add your minced onions to it. Pop them into the oven at 100 – 130 °F until completely dry. If you’re using a food dehydrator, follow the same instructions.
For Onion Powder And Granules…
To make ground dry onions, let them cool completely first.
After this, grind them using a mortar and pestle or some adjacent tool. Grind them until you’re happy with the size that they’re at.
If you want finer ground onions, keep grinding your onion granules to make onion powder.
I’ve also linked this video below for a visual demonstration of how to make your own onion powder! It showcases the difference between oven-made vs dehydrated and some different tools you may find useful.
Granulated Onion vs Onion Powder: Uses
Onion powder is generally the more versatile of the two – its great used in both textured dishes and broths.
However, granulated onion may be preferable in certain dishes precisely for it’s texture – the same goes for minced onions and onion flakes, though they aren’t used in exactly the same way.
The best way I can think of to demonstrate this is by using ramen as an example.
Onion powder works great with ramen, as it can easily be dissolved into the broth. If you’re looking to add a little texture, half-moon style onion flakes tend to be a better choice than granulated. This is because granulated onions don’t really dissolve, and their texture can be unpleasant in something like a broth – the same goes for minced onions, to a lesser extent. Obviously, this is dependent on personal taste, but I’ve found it to be the case with most people.
Granulated and minced onions work best with something a little more textured, like meatballs or meatloaf. They do best in these sorts of dishes as they can add flavor and texture without seeming out of place.
Substitutes
Can You Substitute Onion Powder For Granulated Onion?
It’s easy to substitute onion powder for granulated onion! Just check the ‘Granulated Onion vs Onion Powder Equivalent‘ section below. As for the other way round… That can be a little more tricky.
Granulated onion can give some dishes a ‘grainy’ mouthfeel that some find to be unpleasant. A simple way to substitute granulated onion for onion powder is by grinding down a little granulated onion until it’s about the consistency of onion powder. This can be done in a myriad of ways, but the simplest is with a blender, or a mortar and pestle!
What Can You Use Instead Of Onion Granules?
To substitute onion granules, you can use some onion powder or fresh onion! There will be no difference taste-wise, but it may not achieve the same texture as you desired from the granules. To remedy this, try grinding down some minced onion or onion flakes instead – if you have any at hand, of course. If not, you may have to sacrifice that texture, unless you plan on making your own granulated onions.
Can I Use Onion Powder Instead Of Onion Flakes?
Similarly, you can use onion powder instead of flakes but they’re unlikely to provide the same texture as onion flakes. If you aren’t willing to sacrifice this, you can make your own onion flakes by thinly slicing an onion and putting it in the oven on a paper-lined baking tray. If you are drying the onion flakes for immediate use, you will not have to dry them for as long, and you might even be able to get away with using a higher heat! The whole point of onions is to preserve them, which is why they must be dried for a long time under low heat. If you’re drying them only for the texture, this will not be an issue.
Granulated Onion vs Onion Powder Equivalent
How Much Onion Powder Is Equivalent To Granulated Onion?
Even though onion powder isn’t quite as strong as granulated onions, its size allows it to compact far more so you need less to achieve a similar taste. The general rule of thumb is to follow a ratio of around 1 : 1⁄2of granulated onion to onion powder. For instance, if you wanted to substitute a tablespoon of onion granules, you would only need half a tablespoon of onion powder to do so.
What About Other Dried Onions?
It is difficult to find an exact ratio to use between minced onions, flakes, and granulated/powdered. It is harder to quantify the amount of flavor onion flakes would provide as they are not in a concentrated or compact form. The best thing to do would be to add them to your dish slowly and try them until the flavor and texture are to your taste. If however, you’d like to find outhow much minced onion is equal to one onion, or how many onion flakes make up an onion, that is far easier.
Dried Onions: Which Should I Use?
Personally, I would recommend choosing your dried onion around the dishes you aim to use them in. Onion powder works well for sauces, dressings, and broths, but granulated onions are much better to use in textured dishes where they can provide a rustic feel.
Read more about measuring ingredients you might need on the blog!
Onion powder is basically dried onion that's been ground. Although dried onion is just the onion flesh, onion powder can also include dehydrated onion skins and roots. Onion powder is three times more potent than dried onion, so for 1 cup of fresh onion, you would substitute only 1 tablespoon of onion powder.
1 TBSP of McCormick Culinary Onion Powder delivers the flavor of 1 medium size, fresh onion. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes. Great to use it in soups, hamburgers, dips, meat loaves, and stews.
Dehydrate onion slices for 6-8 hours at 150 degrees F or until all onion pieces snap easily and are completely dry. Grind dried onion slices in a high-powered blender, food processor or spice grinder until a fine powder. Store in an air-tight container.
Being a powerhouse of antioxidants, onion powder is extremely beneficial for promoting heart functions and reducing the risk of heart ailments. The presence of anti-coagulant and anti-fibrinolytic properties prevents blockage and formation of clots in the arteries causing heart block.
Often the two are used in combination in recipes. Garlic powder adds a garlicky flavor, of course, but it mimics some of the savory quality of onion powder. Again, use ½ teaspoon garlic powder in place of 1 teaspoon onion powder.
Granulated onion is onion that has been dehydrated and finely ground. The texture is finer than dried minced onion but not as fine as onion powder. (The texture is about like grains of sand). Granulated onion has a brighter, fresher, sweeter flavor than onion powder.
Because the flavor is the same, there isn't any problem when it comes to substituting one for the other. The only thing that you need to consider is the size of the granules. Granulated garlic has bigger granules, which means it has more air in it, resulting in less garlic when spooned out in an amount equal to powder.
Granulated onion is ground into granules with coarse texture, like fine cornmeal. Minced onion is coarser in texture; minced onion pieces have a larger cut than granulated onion, but a smaller cut than fresh, chopped onions. Onion powder is ground into a fine, flour-like substance.
Powders are a bulk solid, dry material that takes the form of ultra-fine particles that freely flow when tilted and shaken. Powders can be classified under the category of granular materials. Granular powder refers to any granular material that is characterized by a very fine size of grain.
Onion powder brings an additional asset that makes it incredibly useful in the kitchen. It disburses evenly throughout the dish for rich, allover onion flavor. Sprinkle it into soups and stews, create creamy dips and salad dressings, perk up casseroles and vegetables, or use it as a base for rubs and marinades.
Onion in powdered form allows you to add flavour to sauces, dips, soups and other recipes where a smooth overall texture is required. These vegetarian kebabs are made with wheat gluten and onion powder helps provide a good depth of flavour to a convincing meat alternative.
The two classic pizza seasonings are oregano and basil, but many recipes include onion flakes, garlic powder, thyme, fennel, paprika, or black pepper as well.
A simple homemade rub made from garlic, rosemary, and onion powder is enough to bring out the flavor of your steak without seeming too overwhelming. Some chefs also recommend using only salt, pepper, and a third spice of your choosing.
Both onion powder and onion salt are from dehydrated onions. The only difference is that onion powder contains 100% onion, and onion salt includes the powder and salt.
As far as the substitute for onion powder is concerned, you can use any onion you may have in hand like salted, chopped, or fresh. The best substitutes for onion powder include shallots, fennel bulbs, grated fresh onions, onion salt, and garlic salt. They don't differ much in their flavor, taste, and smell.
According to the results, onion dose-dependently reduced heart rate and blood pressure. The mechanism of lowering blood pressure can be due to a decrease in heart rate (74).
1 TBSP of granulated onion equates to about 1 medium fresh onion. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes. Great to use it in soups, hamburgers, dips, meat loaves, and stews.
When there's no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
For instance, if the recipe calls for ½ cup of chopped onions, instead of using ½ tablespoon of onion powder, you will have to substitute with 1 ½ tablespoons of onion flakes or dried minced onion.
Small Onion: Produces about 1/3 cup of chopped onion. As a substitute, use 1 teaspoon of onion powder or 1 tablespoon of dried onion flakes. Medium Onion: Produces about 1 cup of chopped onion. Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute.
Granulated garlic is also the top choice for dry rubs and marinades, as it has the ability to combine evenly with the other dry ingredients. However, if your recipe calls for the ingredients to be more hom*ogeneous, you should stay away from granulated garlic and instead opt for powder.
While granulated garlic is coarsely ground to a sand consistency, garlic powder is finely ground to a flour consistency. Due to the size difference, garlic powder is more potent in flavor than granulated garlic because more of the surface area of the garlic is exposed to oxygen, releasing more of the sulfur compound.
A teaspoon of garlic powder is equivalent to two teaspoons of granulated garlic. Granulated garlic is coarsely ground dried garlic made into a sand-like consistency. To make granulated garlic you must dry out fresh garlic cloves using an oven.
Granulated garlic is a type of dried garlic, while garlic salt is a mixture of ground garlic and salt. Therefore, garlic salt has a salty taste while granulated salt doesn't. If you are substituting granulated garlic with garlic salt, avoid adding extra salt to the dish.
Granulated garlic is a form of dried garlic. It's prepared by grounding peeled and dehydrated garlic cloves to make granules. Plus, it has a very distinctive texture that can be compared to the texture of cornflakes.
The pink color is from the sugar in the onion. I put the onions in the freezer for two weeks to pasteurize them, then store them in Mason jars until needed. To re-hydrate onions place them in a pan and cover with water.
Because their surface area is less than that of a comparable volume of powder, granules are usually more stable to the effects of atmospheric humidity and are less likely to cake or harden upon standing.
The difference is simply a preference. The Granulated nature of the Granules means that this product dissolves effortlessly into liquids such as tea, coffee or even juice. The Powder is much finer and takes some agitation to dissolve. The Granules are our premium product simply because of how easy they are to use!
There is no mixing required and no wastage of left over product. There is minimal exposure to the chemical, no smell, no vapour. Any spillages are easily swept up. Using granular herbicides allows for low volume applications.
This question follows a new study that has revealed that onion could be a miracle superfood that can lower blood sugar levels by 50 per cent and can be considered for “potential use” in diets while treating patients with Type 2 diabetes.
Onions contain compounds called diallyl disulfide and lipid transfer protein, which can cause allergy symptoms like asthma, runny nose, nasal congestion, red eyes, itchy eyes and nose, and contact dermatitis, characterized by a red, itchy rash ( 9 , 10 ).
Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides, and reduce cholesterol levels — all of which may lower heart disease risk. Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.
If your recipe calls for granulated garlic but you only have garlic powder or vice versa, you can use the two interchangeably. It is important to note that if the original recipe calls for granulated garlic, you may want to use half the amount of garlic powder as the finer grind will pack a stronger punch per teaspoon.
Granulated onion is ground into granules with coarse texture, like fine cornmeal. Minced onion is coarser in texture; minced onion pieces have a larger cut than granulated onion, but a smaller cut than fresh, chopped onions. Onion powder is ground into a fine, flour-like substance.
When there's no time to chop onions, onion powder is one option. Substitute 1 tablespoon of onion powder for one medium chopped onion. For the best onion flavor, use frozen chopped onions or dried minced onion (found in the spice aisle). One tablespoon of dried minced onion equals 1/4 cup minced raw onion.
Often the two are used in combination in recipes. Garlic powder adds a garlicky flavor, of course, but it mimics some of the savory quality of onion powder. Again, use ½ teaspoon garlic powder in place of 1 teaspoon onion powder.
What is the correct size for an onion in recipes? Some recipes call for small, medium and large onions. Compared to what? In general, a large onion is about the size of a 1-cup measuring cup, a medium onion would be about the size of a half-cup measure, and a small onion would be about the size of 1/4 cup.
Onion powder brings an additional asset that makes it incredibly useful in the kitchen. It disburses evenly throughout the dish for rich, allover onion flavor. Sprinkle it into soups and stews, create creamy dips and salad dressings, perk up casseroles and vegetables, or use it as a base for rubs and marinades.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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