Substitutes for dried minced onions
Onions are aromatic vegetables that give a deep, well-rounded aroma and flavour to savoury dishes. When fresh onions aren't available, dried, or dehydrated, minced onions are a convenient item to have on hand.
If you're out of dried, minced onions, your pantry probably contains other effective substitutes that will add a pungent kick to soups, stews, salad dressings and tartare sauce.
Dried onions are less flavourful than fresh onions, so modify your recipe when substituting fresh, minced onions for the dehydrated variety. ¼ cup dehydrated onion is equal to 1 cup of chopped, fresh onion, and 1 teaspoon of dried, minced onion is equal to one small onion.
Onion powder is a good option for people who like the flavour of onion but don't want pieces of onion in their food. Onion powder comes in several varieties, some with a sweet, raw flavour and others with a toasted, earthy flavour. One teaspoon of onion powder is equal to 1 tablespoon of dehydrated onion, and ½ teaspoon of onion powder is equal to ¼ cup freshly chopped onion. Sprinkle onion powder straight from the shaker on roasts, baked fish and into salad dressings.
- Onion powder is a good option for people who like the flavour of onion but don't want pieces of onion in their food.
Leeks are a vegetable often valued for their aromatic properties. Wash and dice the white part as a substitute for dehydrated onions. Use chopped or minced leeks in the same ratio as fresh onion: ¼ cup of dried, minced onion is equal to 1 cup of chopped fresh leeks.
Garlic powder will lend the same pungent kick to most recipes that dried, minced onion would. Garlic powder is not as strong as fresh garlic, but use it sparingly -- ½ tsp of garlic powder will have approximately the same flavour strength as 1 tablespoon of dried onion flakes.
Powdered Soup Mix
Sprinkle a small amount of powdered onion soup mix in place of dehydrated onions. The ratio of soup mix to dehydrated onions is one to one. Because soup mix also contains salt and other spices, you might need to adjust the salt and seasoning content of your recipe.
Aline Lindemann is a health, food and travel writer. She has also worked as a social worker, preschool teacher and art educator. Lindemann holds a Master of Liberal Studies in culture, health and creative nonfiction writing from Arizona State University.