It is so convenient to pull powdered onion or garlic off the shelf to add to soups and sauces but the quality of the powder is not always what you would hope. For improved quality and potentially as a cost-savings, you should consider making your own.
I realize this is one of those tasks in the category of “there is no way anyone has time for that.” Indeed, that may generally be true. However, if you landed a flat of onions or garlic that you had to use, if you had a bumper crop of either in your garden, drying and powdering it may be a great decision in your circumstances. It is a handy way to preserve both garlic and onion because it is so easily used in recipes.
I can attest as well that the flavor is far better in the homemade version.
If you are processing large quantities, you will want to use a device to slice your onions or chop your garlic. Attachments on a food processor work well for this.
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