How to Make Homemade Green Onion Powder and Garlic Powder:
1. Prep the Onions and Garlic
For the green onions, trim the roots and halve the onions lengthwise from the white bottom all the way to the green top. Cut crosswise into 1-inch pieces and cook in a cast-iron skillet over high heat until charred and blackened, about 10 minutes. For the garlic, peel the cloves, remove the hard stem end, and cut into very thin slices.
2. Dry and Process the Onions and Garlic
Place the ingredients on a sheet tray lined with parchment paper (keep them separate on one tray, or use two trays) and leave it in a gas oven overnight. After 12 hours, remove the tray from the oven and grind the large dried pieces—again, separately—in a food processor to coarse flakes. Move the flakes back to a parchment-lined sheet tray and place in the oven for 8 more hours, until all the moisture is dried out. Process the results in a spice grinder and pass the powder through a fine mesh sieve.
Don’t have a gas oven? No problem, you’ve still got options. Of course, there’s always a food dehydrator (set it to 125°F and follow the same time guidelines above). Following the same process with an electric oven set to its lowest setting (ideally below 170°F) and the door ajar works well too.
Properly dried onion or garlic powder will keep for at least three months, stored in an airtight jar, in your pantry—give it a shake once a day for the first few days to make sure all moisture has been removed. If you do see any condensation, simply return the powder to a parchment sheet tray and place it back in the oven for several hours.
Oh, to be a potato chip; awash in a sea of unending onion dip.
Photo by Chelsea Kyle
With the super-concentrated flavor of garlic and charred green onions at your finger tips, assembling life-changing French onion dip is a breeze. Burns turns to rich, creamy ricotta cheese over the more conventional mayo for a dip that packs a lighter mouthfeel.
3. Make the Best Onion Dip Ever
Combine 1 1/2 cups each high-quality ricotta cheese and sour cream with 1/4 cup chopped fresh chives, 1 cup caramelized onions, 2 tbsp charred green onion powder, 2 tbsp garlic powder, and 2 tbsp sweet paprika. Fold with a rubber spatula until fully incorporated.