When we approached the two cuisines to create two distinctive standalone recipe kits, we were aware of the fact that onions were going to be really difficult for us to replace. And the reason for the same was quite evident. Onions provide sodium compounds, which help gel any gravy and make it thick and flavorful. So, without onions, the flavor and thickness of the gravy diminish.
It was a big challenge for us. We tried onions in different forms to tackle this problem; once we used fried onions to reach an optimum result, other times we tried roasted onions to figure out the best possible solution. In both our approaches, we succeeded partially. We were able to reach a good mixture of spices, but the product still lacked flavor and a good shelf life.
Little did we know, but our solution was yet to be found in dehydrated onions.
We used almost all forms of dehydrated onions to solve this problem. Sometimes the onions were in their granular form, and other times they were powdery or simply had different sizes. Gradually, we started changing all the other spices’ ratios to arrive at the right formulation for the recipes. And after significant trials, we were able to reach there.
With the right proportions of different forms of dehydrated onions, we finally got rid of onions in both cuisines.