Onion, Dried, Minced, 1 Pound Bulk Bag
Product Details: Onions that have been minced and then dehydrated is one of the most convenient kitchen staples we offer. It works especially well in wet applications, such as sauces, soups, stews, chili, baked beans, meatloaf, meatballs, mashed potatoes, pasta dishes, and casseroles. Dry minced onion was the backbone to most of our very first gourmet mixes, starring in soup mixes and dip mixes. Shelf-stable; no refrigeration required; great for
emergency food supplies, camping, RVing, boating, and hiking. Vegan.
Our 1 Pound Bulk Bag (16 ounces / 454 grams) is packaged in a clear value-priced bag with a twist-tie closure. Quantities of 2 or more will be packed into 1 bag.
Ingredients: Onion. All natural ingredient. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 6 gram serving. Click here for data per 100 grams.
Click here to view all available sizes.
Volume: 1 cup ≈ 0.18 pounds / 1 pound ≈ approx. 5.56 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Cheddar Beer Dip Mix, New England Crab Dip Mix, Onion Horseradish Dip Mix, Chili Cheese Dip Mix, Warm Pepper Jack Dip Mix, Smoked Cheddar Jalapeno Dip Mix, Smoky Onion Dip Mix, All Natural Mild Firehouse Taco Seasoning, Taco Dip & Spread Mix, Southwest Chipotle Dip Mix, Ghost Pepper (Jolokia) Dip Mix, and Reaper Pepper Dip Mix.
Recipe: Simple Steakhouse Meatballs
Easy to make meat dish to serve atop buttered noodles or mashed potatoes.
1/2 cup bread crumbs
1/3 cup milk OR water
1/4 cup dried minced onion
2 tsp. Chicago Steakhouse Seasoning
1 egg - beaten
1 Lb. ground beef
1 large or 2 small onions - peeled and sliced
1 Tbls. butter OR margarine OR oil
1 - 1 1/2 cups brown/beef gravy (from a jar or prepared from a mix packet)
~ In a medium-sized bowl, mix together bread crumbs, milk, dry onions, and steakhouse seasoning with a fork. Allow to rest for 5 minutes. Knead egg and ground beef into bread crumb mixture.
~ Roll mixture into walnut-sized balls and arrange 1" apart on a cookie sheet. Bake in a 400 degree oven for 15-20 minutes, until cooked through and browned. While the meatballs bake, complete the next step...
~ In a skillet over medium high heat, cook onions in butter until translucent and slightly golden. Add gravy to skillet and turn down heat just enough to keep warm.
~ Once meatballs are done, add to skillet and gently mix to coat.
Recipe: Unfried Rice
One pot and a lid - no wok required - to make a quick dinner or side dish.
4 cups water
2 cups long-grain white rice
1 egg - beaten
2 Tbls. butter OR 1 Tbls. butter powder
2 Tbls. dried minced onion
1 Tbls. soy sauce powder
1 tsp. chicken soup base OR chicken broth mix
1 cup frozen peas and carrots blend (thawed is better, but not necessary)
~ In a 2-quart saucepan over medium-high heat, bring water to a boil.
~ In the meantime, measure the rice into a sieve and rinse thoroughly under cold water for at least 1 minute; set aside to drain.
~ Once the water is boiling, slowly pour the beaten egg into the water while whisking briskly with a fork. This will create thin threads of cooked egg.
~ Stir rice and remaining ingredients into water, bring back to a boil, then reduce heat to low, cover, and cook for 20 minutes. Do not open lid or stir.
~ After the 20 minutes is up, remove the pot from the burner and allow to rest for 5 minutes with the lid on.
~ Fluff with a fork and serve.
Note: You can add diced, cooked chicken or pork or even a can of shrimp to the rice and make it a meal.
Recipe: Fast & Fresh Salsa
Make your own salsa in a flash! The pepper you pick determines the heat level - from mild to wild - we have plenty to chose from!
15 oz. can petite diced tomatoes OR 1 pound fresh tomatoes, peeled and diced
1/4 cup dried minced onion PLUS 2 Tbls. water OR 1 sm. onion, minced
1/4 cup chopped fresh cilantro OR 1 Tbls. dried cilantro
1 Tbls. ground chili pepper - pick one with a heat level to suit your taste
2 tsp. lemon juice OR lime juice
1 tsp. dried minced garlic OR garlic powder OR granulated garlic
3/4 tsp. salt
1/4 tsp. ground cumin
~ In a small saucepan, stir together all ingredients.
~ Bring mixture to a boil over medium-low heat, stirring often. Remove from heat.
~ For a smooth salsa, puree all in a blender, food processor, or using a stick blender. For a chunky salsa, puree only half.
~ Refrigerate salsa for at least 1 hour before serving, but overnight is best.