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. Yields onion flavor and aroma, but not texture.
In recipes lacking liquid for rehydrating, mix powder with enough cool water to make a smooth paste; add near the end of cooking.
1 1/3 Tbsp powder=1 fresh onion.