Ingredients:

  • 4 large yellow onions, finely diced (about 4 cups) (approx. 560g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons gluten-free beef bouillon granules (ensure gluten-free certification) (30g)
  • 2 tablespoons gluten-free chicken bouillon granules (ensure gluten-free certification) (30g)
  • 1 tablespoon onion powder (15ml / 7g)
  • 1 tablespoon dried minced onion (15ml / 7g)
  • 2 teaspoons garlic powder (10ml / 5g)
  • 1 teaspoon dried parsley (5ml / 2g)
  • 1 teaspoon paprika (5ml / 2g)
  • ½ teaspoon celery salt (2.5ml / 3g)
  • ¼ teaspoon black pepper (1.25ml / 0.5g)
  • Optional: 1/4 teaspoon sugar

Instructions:

  1. Dice onions finely.
  2. Sauté diced onions in olive oil over medium-low heat until deeply golden brown and caramelized (optional).
  3. Spread caramelized or raw diced onions thinly on dehydrator trays. Dehydrate at 135°F (57°C) until completely dry and brittle (optional).
  4. In a mixing bowl, combine the gluten-free beef bouillon, gluten-free chicken bouillon, onion powder, dried minced onion, garlic powder, dried parsley, paprika, celery salt, and black pepper.
  5. Once completely dry, pulse the dehydrated onions in a food processor or blender until coarsely ground. Add to the bowl of other seasonings (if dehydrating).
  6. Stir all ingredients together thoroughly until evenly combined.
  7. Transfer the mix to an airtight container and store in a cool, dry place.