Minced Onion

Choose between five different sizes.

The 1 oz swing-top bottle makes a beautiful presentation in the kitchen while the 3 oz and 5 oz resealable rice paper bags pack a lot of spice into limited shelf space.

The 20 oz and 40 oz jars are perfect for restaurant, food service use and work well in professional kitchens.   Contact us directly for bulk prices.

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Minced Onion: At a Glance

Onion has been lauded throughout history for its health benefits and flavor profile, so it’s no surprise that onions are found in practically every type of cuisine on the planet. Minced onion is conveniently dehydrated to provide cooks with a timesaving method for adding onion’s savory, unmistakable flavor to recipes without having to chop fresh onions.

Minced Onion on Table

Cooking with Minced Onion

Dehydrated, minced onion can be used in place of fresh onions in a variety of recipes. A good rule of thumb to remember is that one tablespoon of dried minced onion equals about one-quarter cup chopped, fresh onion. With this in mind, you can substitute minced onion for fresh onion in numerous recipes so long as you rehydrate it first.

To rehydrate minced onion for use in a recipe that calls for fresh onion, soak the minced onion in warm water for about 20 minutes. Drain the excess water after the onions have absorbed the liquid before adding it to casseroles, meats, stews, and other recipes.

Keep in mind, however, that many recipes call for dehydrated minced onion on its own, without the need to rehydrate it. In these recipes, the minced onion releases its flavor faster than fresh onions, imparting a wonderful essence and aroma throughout the dish.

Minced Onion: History and Origination

Food historians, botanists, and archeologists largely agree that onions originated in Central Asia, although some research suggests the vegetable was first cultivated in West Pakistan and Iran. Wherever onions originated from, it’s presumed that our ancestors discovered and ate wild onions long before farming entered the picture.

Bowl of Minced Onions

Onions were probably one of the earliest cultivated crops because they were highly transportable, easy to grow, and would have been less perishable than other early crops. Ancient Egyptians considered onions objects of worship because the vegetable symbolized eternity with its circle-within-a-circle structure. In fact, many Pharaohs were buried with onions. They were also used as funeral offerings and depicted in hieroglyphics upon the altars of the gods.

As early as the sixth century B.C.E., India celebrated onion as a medicine. It was considered good for the heart, the eyes, digestion, the joints, and for use as a diuretic. Likewise, the first-century Greek physician Dioscorides noted several medicinal uses for the vegetable. The Greeks even used onion to fortify athletes for the Olympic Games.

Even the Romans ate onions and carried them on long journeys. They claimed onions could induce sleep, cure vision problems, heal mouth sores, alleviate toothaches, and heal dog bites.

By the Middle Ages, Europeans relied on three main vegetables: onions, cabbage, and beans. In addition to eating these vegetables, both the poor and wealthy used onions to heal snakebites, headaches and hair loss. Onions were even used as wedding gifts and rent payments.

Pilgrims brought onions with them to the New World via the Mayflower. However, they soon discovered wild onions growing throughout North America, as indigenous Americans used wild onions for eating, seasoning, making poultices, syrups, dyes, and even toys. Despite the abundance of wild onions in the New World, Pilgrims began planting bulb onions as soon as they could clear land in 1648.

Cultivation of Minced Onion

Onions thrive in well-drained, fertile soil. High-sulfur soils produce more pungent bulbs, so sandy loams are good for growing onions because they have a much lower sulfur content. They also thrive in cool-weather climates because excessive heat and other stressful conditions cause the onions to bolt, which means a flower stem starts to grow and the bulb deteriorates.

To make an exceptional minced onion, white onions are harvested at the peak of flavor before being washed and trimmed. They are then dehydrated to preserve the bold, slightly sweet flavor profile that’s so useful in a wide variety of recipes.

Minced Onions

About Our Minced Onion

Our minced onion is a versatile kitchen favorite that’s useful in dressings, soups, stews, and many other flavorful dishes. The drying process lends the onion its own unique flavor that, in many cases, is preferable to a fresh onion. A good analogy to consider is that a raisin doesn’t have the same flavor as a grape, and the same holds true for dried minced onion versus fresh onion.

We source our onion directly from the growers without any factories, warehouses, or distribution networks in between. This allows our minced onion to make it from grower to your table in as little as 10 days. Best of all, many of our partner farms have been family-owned for generations, and they have perfected their own traditional drying methods to preserve the maximum amount of flavor.

The result is a minced onion with a sharp, aromatic flavor that provides a time-saving way for you to add savory flavors to dishes without the extra prep of chopping or teary eyes.

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Brand Name
Burma Spice
Product Name
Minced Onion
USD 11.99
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Additional information

Weight 0.4 oz
Dimensions 3 × 4 × 5 in

2 oz, 4 oz, 35 oz, 60 oz, 10LBS, 25LBS, 50LBS