One of the most-used garnishes/condiments at our table is homemade toasted onion flakes. They're easy, yummy, go with a lot of different foods and everyone likes them. To make these economically it is best to buy dried onion flakes in bulk. I buy them and most of my spices at a local Mennonite food store. While such stores around here can be high on some items because they know they have tourist value (Amish pickles like what I canned by the quart cost $5-$6 a pint in such stores), on bulk spices and herbs they can't be beat. I pay $5 a pound for dried onion flakes at Shirks. Compare that to $2.50 for large 5 ounce jars at the store that shall not be named.
- 1 cup dried onion flakes
In a small skillet toast the onion flakes over medium heat, stirring fairly constantly. You want them to turn brown - the browner they get, the more flavorful (and crunchy). We like ours pretty dark, even with a few blackened flakes mixed in. Note that you want to remove them from the heat before they are to the color you want because they will continue to darken and toast for five minutes or more afterward (and need a few more stirs while they're cooling). Let cool and store in airtight container at the dinner table. Keeps for weeks.