Onion Salt

• 6 large white onions, finely chopped
• gluten-free flour
• Maldon salt
• 50-80 g ma

Dredge the onions in flour and then deep fry, in batches, at 200°C until they’re black.

Put the fried onions on a tray and dehydrate overnight at 70°C.

In a food processor, lightly pulse the dried onions, then weigh them and add 10% of the weight in salt. Mix well and add enough maltodextrin to make a dry sand mixture.