What Is Onion, dried flakes and How Can I Use It?

Wondering what to do with onion, dried flakes? This guide covers how to pick it, cook it, store it, and swap it, plus 83 recipes to put it to work.

What are onion, dried flakes?

Dried onion flakes are fresh onions chopped or minced and then dehydrated until they snap. With the water gone, the flavor concentrates and the flakes keep for months in the pantry, ready whenever you need onion without the knife and the tears.

They land somewhere between fresh onion and onion powder. Coarser than powder, they bring a little texture and a sweeter, mellower flavor than the raw bulb, since drying tames the sharp bite.

This is the same product sold as dried minced onion or dehydrated onion. The names change; the jar is the same.

How to Use Dried Onion Flakes

You can use them two ways. Rehydrate them first, or let the dish do it for you.

To rehydrate, cover the flakes with warm water and soak about 10 to 15 minutes until they plump and soften. Drain, then use as you would chopped fresh onion. This is the move for burgers, meatballs, and any dip where raw crunch would be wrong.

In anything wet that simmers, skip the soak.

Stir the dry flakes straight into soups, stews, chili, sauces, and casseroles, and they rehydrate as the dish cooks. They are a quiet workhorse in baked dishes like this Microwave Enchilada Casserole.

They also work dry as a topping. Sprinkle them over breads and bagels for crunch and toasty onion flavor, the way they appear in Everything Bagel Seasoning and savory loaves such as Confetti Cheese Bread.

Equivalence to Fresh Onion

Here is the number worth memorizing.

About 1 tablespoon of dried minced onion equals roughly one small fresh onion, or 1⁄4 cup chopped fresh onion. Three tablespoons of dried flakes rehydrate to about one cup of chopped onion.

The flavor is concentrated, so start on the low side and taste. Dried flakes read sweeter and less pungent than raw onion, which is usually a plus in a long-cooked dish and a minor loss in a fresh salsa.

Substitutes

Onion powder is the closest pantry swap, but it is stronger and finer. Use about 1 teaspoon onion powder in place of 1 tablespoon flakes, and accept that you lose the bit of texture.

Fresh onion works in reverse: 1⁄4 cup finely chopped fresh for every tablespoon of flakes, added earlier so it has time to cook down. Dried chives or shallots can stand in for a milder, more delicate result.

Buying and Storing

Most stores carry dried onion flakes in the spice aisle. Choose pale, uniform pieces; heavy browning means scorched drying and a bitter edge.

Keep them in a tightly sealed jar away from heat and humidity. Stored dry, they hold good flavor for about one to two years, though the aroma slowly fades, so buy in amounts you will actually use.

If the flakes have lost their smell, they have lost most of their point. Rehydrated leftovers should be refrigerated and used within a day or two.

For everything about fresh onions and how to cut them, see the onions hub.

Nutrition

Quick facts

Food group: Onion, dried flakes are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

洋葱，干片

British (UK) term

Onion, dried flakes

en français

oignon, flocons séchés

en español

cebolla, copos secos

How much do onion, dried flakes weigh?

Related

Vegetables and Vegetable Products

Recipes using onion, dried flakes

There are 83 recipes that contain this ingredient.

Everything Bagel Seasoning

All-dressed bagel seasoning, so expensive in stores, can be easily made in a flash. It can be used on various dishes, such as avocado toast, eggs, roasted vegetables, and even popcorn. It adds a delicious and savory flavor to your favorite foods.

Tandoori Spice Mix

Very popular Indian spice mix best known for use on Tandoori chicken.

Buttermilk Ranch Dressing Mix

Homemade buttermilk ranch seasoning mix - why buy a packet when you can make your own and control the salt!

Bayou Carlin Cole Slaw

Tangy Louisiana-style vinegar coleslaw with shredded cabbage, grated carrot, green pepper, dry mustard, and a splash of hot sauce. No mayo, no fuss, just a crisp, zesty bayou-style slaw.

Anniversary Burgers

Anniversary burgers: tender beef patties with horseradish, thyme, and dry mustard, grilled and brushed with melted butter-ketchup baste. Old-school cookout royalty.

Yogurt Deviled Eggs

Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.

Mozzarella Tomato Bread

A soft and delicious bread made from shredded mozzarella cheese and sundried tomatoes. Super easy to make in your bread machine.

Crockpot Pork Chops with Mushroom Sauce

Let the aroma of this succulent dish into your home and have the kids eager to help you around the kitchen!

Crab Imperial

Warm crab meat salad that's fit for Imperial guests.

Dill Dip in Rye Bread

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

Club Chicken Casserole

A microwave chicken casserole with cubed chicken, mushrooms, breadcrumbs, eggs, and pimentos, topped with chicken mushroom gravy. A retro weeknight dinner that's done in 30 minutes flat.

Mac'N Cheese Puffs

Mac and cheese meets soufflé in this puffy baked dish studded with sliced franks. Dijon mustard and sharp cheddar give it grown-up flavor kids still love.

Beef & Vegetable Loaf

Classic meatloaf loaded with shredded carrots, celery, and tomato sauce, seasoned with soy sauce and a kick of hot pepper sauce. Feeds 6-8 and needs just 15 minutes of hands-on prep.

Lemon Barbecued Chicken

Lemon barbecued chicken gets its punch from a tangy homemade sauce of ketchup, frozen lemonade concentrate, Worcestershire, and mustard, brushed onto grilled chicken breasts for a bright, caramelized finish.

Reptile Pot Pie

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

Beau's Jalapeno Bean Dip

Beau's notes: * There are no "jalapeno beans;" there are jalapeno peppers and pinto beans. I have two recipes, both of which are quite tref, but a Catholic should worry? But if you are hosting a Jewish person, smoked turkey will substitute most agreeably for the chazer called for in either recipe.]

Cheesy Pecan Yule Log

Retro cream cheese and blue cheese log rolled in chopped pecans, with sweet pickle relish and dried onion for tangy bite. No-bake holiday and game-day appetizer that slices clean on a cracker.

California Almond Pilaf

Brown rice almond pilaf with raisins, chicken bouillon, and toasted slivered almonds. A nutty, one-pot side dish with stovetop and microwave instructions included.

Grilled Orange Chicken

Grilled orange chicken marinated overnight in frozen orange juice concentrate, soy sauce, and tarragon. A citrusy, caramelized barbecue chicken with just 6 ingredients.

Scandinavian Style Hamburgers

Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.

Favorite Pot Roast

Slow cooker pot roast with beef chuck rubbed in seasoned salt, paprika, and pepper. Set it and forget it for 8 to 10 hours until fork-tender. Just seven simple pantry ingredients.

Ham-Bean Scallop

Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.

Salad Dressing Mix

Creamy poppy seed salad dressing with cottage cheese, sugar, dry mustard, and dried onion. A sweet-tangy homemade dressing that brings spinach salads and fruit greens to life.

Grilled Chicken Sandwiches

Grilled chicken sandwiches with white wine-thyme baste, herb mayo spread, lettuce, and tomato on toasted bread. A simple summer cookout lunch for four.

Meat Loaves Italianos

Italian-style mini meatloaves with oats, olives, and Italian seasoning, topped with tomato sauce and melted mozzarella. Individual portions that bake in 30 minutes with oven or microwave directions.

Pot 'N Cot Roast

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Salmon Rollups

Salmon rollups wrapped in flaky crescent dough with dill and parsley. Canned salmon makes these a quick appetizer or snack, baked golden and served with warm cheese sauce.

Onion-Mustard Rolls

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Onion-Mustard Rolls

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

Cally's Chicken Tamale Pie

Easy chicken tamale pie with a cheesy cornmeal crust, chili-spiced chicken, kidney beans, and melty cheddar. A cozy one-dish weeknight dinner the whole family craves.

Chicken-Corn Casserole

A big-batch freezer casserole with diced chicken, sweet corn, cheddar cheese, and pimientos in a homemade cream sauce, topped with buttered breadcrumbs and baked golden. Makes four pans.

Confetti Cheese Bread

Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.

Aliza's Spaghetti Sauce

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Rib Eye Express Barbequed Hamburgers

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Curried Chicken Spinach Salad with Maple Dressing

Tender soy-marinated chicken strips top fresh spinach with tart apples, crunchy peanuts, and sweet raisins, all tossed in a maple curry vinaigrette that's sweet, tangy, and warmly spiced.

Porkaghetti Platter

Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.

Fast & Creamy Vegetable Soup

Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.

Bulger'N Bean Hot Dish

Ground beef and barbecue beans slow-cooked with bean and bacon soup, then topped with melted American cheese. A Midwestern crockpot hot dish ready to spoon over cornbread.

Barbecued Beef Brisket

Barbecued beef brisket rubbed and marinated overnight, then baked low and slow in a tangy-sweet homemade sauce until fork-tender. No smoker needed, just sliced brisket for piled-high barbecue sandwiches.

Chicken & Ham Lasagna

White sauce lasagna layered with chicken, ham, asparagus, mushrooms, mozzarella, and Parmesan. A make-ahead twist on classic lasagna that skips the red sauce entirely.

Tuna Turnovers

Homemade pastry pockets stuffed with canned tuna, mayo, Worcestershire sauce, and onion, baked until flaky and golden. These savory tuna turnovers are a filling, portable dinner or lunch the whole family will reach for.

Ham Turnovers

Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.

Crockpot Corn Stuffed Pork Chops

Don't let those pork chops taste too dry! Instead try this simple and tasty recipe that's packed with flavor!

Homemade Pizza Sauce

Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.

Beef Loaf(Usda)

USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.

Backpacker's Garden Vegetable Soup with Beef

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Onion Seasoning Mix

Homemade onion seasoning mix with dried onion flakes, beef bouillon, onion powder, and seasoned salt. A from-scratch substitute for store-bought onion soup mix packets.

Microwave Enchilada Casserole

This 30-minute microwave enchilada casserole cooks ground beef with chili powder and tomato sauce, then layers it with flour tortillas and sharp cheddar. No oven needed for this retro weeknight dinner shortcut.

Tuna Stroganoff

A lighter take on classic stroganoff using canned tuna simmered in chicken broth with tomato sauce, mushrooms, and a creamy swirl of low-fat yogurt. Budget-friendly, low-fat comfort food that's on the table in 45 minutes.

French Onion-Cheese Bread

Bread machine French onion cheese bread with sharp cheddar cheese spread, dried onion flakes, and a can of French onion soup. Savory, herby loaf for sandwiches.

All 83 recipes