Chopped, granulated, minced or powdered, dried onions are a cook’s necessity. Select at least two grades of coarseness, as recipes call for various forms of onion. Use onion salt only when both flavors are needed. Good for blends and meat products, thickening better than powder. To rehydrate, mix with enough cool water to make a smooth paste; add toward the end of cooking time. 1 1/2 Tbsp granules = 1 fresh onion.