Ingredients
- Clean, dry red onion peels
- Clean, dry yellow onion peels
- Clean, dry white onion peels
- Clean, dry garlic skins (outer papery layers + inner skins around cloves)
- Optional: a pinch of sea salt or black pepper when grinding for flavor balance.
Instructions
Collect & Clean – Save onion and garlic peels as you cook. Shake off dirt or onion root bits. Make sure they’re dry (moisture can cause mold).
Drying – Oven method: Spread peels on a baking sheet. Dry at 170°F (75°C) for 30–60 minutes until brittle. Dehydrator method: Set to 125°F (52°C) for 4–6 hours. Air-dry method: Place peels in a paper or mesh bag in a warm, dry spot for several days.
Grind – Once completely dry and crisp, grind in a high-speed blender, spice grinder, or mortar & pestle until you get a fine powder.
Two Options: Mixed Powder – combine all peels together before grinding for a balanced all-purpose seasoning. Individual Powders – keep red onion, yellow onion, white onion, and garlic skins separate, grind individually, and store in labeled jars.
Store – Transfer to airtight jars. Keep in a cool, dry place. Lasts up to 6 months (best flavor when fresh).
Flavor Notes
- Red onion skins: earthy, slightly sweet, rich in antioxidants.
- Yellow onion skins: bold, savory, classic onion flavor.
- White onion skins: sharper, lighter, more pungent.
- Garlic skins: warm, robust, garlicky depth.
Uses
- Sprinkle on roasted veggies, soups, beans, or stews for umami depth.
- Mix into bread dough, crackers, or flatbreads.
- Add to marinades, sauces, or spice rubs.
- Use individually for flavor layering (e.g., red onion peel powder for earthy tones, garlic skin powder for punch).
- Blend into homemade bouillon or broth powder.
Extra Tip: Saving them separately also lets you play with custom ratios later (e.g., 2 parts garlic skin + 1 part red onion for a smoky-garlic blend).
