Smoked Onion Powder
Recipe adapted from Nicolaus Balla, Bar Tartine, San Francisco
Yield: about ⅓ cup
Cook Time: 10 to 12 hours
1 large yellow onion, thinly sliced on a mandoline
1½ teaspoons smoked salt
1. In a dehydrator, add the onions to the trays, making sure the onions don't overlap. Turn on the dehydrator and set the temperature to 145° and dehydrate for 10 to 12 hours, or until the onions are fully dried.
2. Remove the onions from the dehydrator and process in a spice grinder until a powder forms. Add the smoked salt and grind until a fine powder forms. Store in an airtight container for up to 3 months.
Please check your inbox to verify your email address.