Onion & Garlic Seasoning

WRITTEN BY

SERVES:

Prep Time:

Cook Time:

This is a simple way to make seasoning from the skins of onions and garlic. This seasoning can be used to season stocks, roasted vegetables, soups, pasta, tofu, and meat.

_INGREDIENTS:

Onion skins
Garlic skins

Equipment:

Baking tray
Clean tea towel
High-speed blender
Airtight jar

_{Instructions:}

Collect and Store Skins: Save up the discarded skins from onions and garlic. These skins can be stored in a brown bag placed in a dry, cool area.
Prepare the Skins: Prior to using the skins, give them a thorough wash under running water to remove any dirt or debris. Allow them to drain.‍
Dry the Skins: Gently pat the washed skins dry using a clean tea towel. Ensuring they are dry will contribute to the desired texture during the baking process.‍
Preheat the Oven: Preheat your oven to 140 degrees Celsius.‍
Spread the Skins: Spread the skins evenly on a clean baking tray. This helps ensure even drying and baking.‍
Bake to Perfection: Place the baking tray with the skins in the preheated oven. Allow them to bake for approximately 70 minutes or until the skins are very dry and crispy.‍
Cool and Blend: Once baked, let the skins cool down. Then, transfer them to a high-speed blender. Blend until you achieve a fine powder consistency. It's important to allow the skins to cool before blending to prevent steam from affecting the blending process.‍
Store Your Creation: Transfer the onion and garlic skin powder into a clean, airtight jar. Store it in a cool, dry place away from direct sunlight. This will help preserve its flavour and shelf life.

wonkybox

WRITTEN BY

ABOUT

PRINT RECIPE

tempting recommendations

Crispy kumara and beetroot slices on a seasonal salad with spinach, roasted cauliflower, walnuts, and feta – a vibrant autumn dish.

Crispy Kumara & Beetroot Autumn Salad

Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.

Cauliflower and Mushroom Arancini

Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey centre and crunchy crumb, they’re endlessly adaptable and dangerously snackable.