Can dried onions replace onions

Dried onions can partially replace onions, but there are differences in flavor and usage. Dried onions are the product of dehydrated onions, which have a stronger aroma and longer storage time. They are suitable for dishes that require long-term cooking such as stews and braised dishes. Fresh onions have sufficient moisture and a crisp taste, making them more suitable for cold mixing, stir frying, or raw consumption. Both contain active substances such as sulfides and quercetin in their nutritional composition, but fresh onions have a higher vitamin C content.

Dried onions have a concentrated flavor due to dehydration, so the amount used should be reduced to about one-third of fresh onions. Its advantage lies in its durability and ability to quickly release aroma, especially suitable for making scallion oil, seasoning oil, or dishes that require highlighting the scallion fragrance. But dried onions cannot fully replicate the juicy taste of fresh onions, so it is still recommended to use fresh onions when making salads, sandwiches, or dishes that require crispness. For dishes that require low-temperature slow frying until caramelized, it is also difficult for dried onions to achieve the color and texture changes of fresh onions. Fresh onions have a complete cell structure and undergo a flavor transition from spicy to sweet during heating, which is difficult to simulate with dried onions. Fresh onions contain alliinase, which generates organic sulfur compounds with cardiovascular protection during cutting, while dried onions have relatively reduced health benefits due to decreased enzyme activity during processing. But the stability of polyphenols in dried scallions is better, and the retention rate of antioxidant components may be higher when stewed at high temperatures.

Daily cooking can be flexibly selected according to the characteristics of the dishes. When making sauces and compound seasonings, dry onions can be prioritized to enhance the flavor level, while fresh onions are recommended for the taste of the ingredients themselves or when eating raw. Alternating between the two can not only prolong the shelf life of ingredients, but also provide richer nutritional intake. Dried onions should be stored in a sealed and dark place, while fresh onions should be placed in a well ventilated and cool place. Although sprouted onions are edible, their flavor may deteriorate. Special populations such as those with gastrointestinal sensitivity may have easier digestion when using dried scallions.