Onion flakes

The onion (Allium cepa) is one of the oldest vegetables cultivated by man, present for more than 5,000 years in cooking and traditional medicine. Originally from Central Asia, it spread throughout the Mediterranean basin thanks to trade routes.

In Morocco, onions are a culinary staple: they form the aromatic base of tagines, couscous, and soups. Dried and processed into flakes, they become a practical ingredient that concentrates flavors while extending their shelf life.

To enhance stews

Onion flakes blend easily into tagines, couscous, stews, and legume dishes. They impart a caramelized sweetness that enriches sauces and accentuates the depth of flavor.

In sauces and marinades

Rehydrated for a few minutes, they become the ideal base for tomato sauces, vinaigrettes, and marinades. Their sweet and slightly spicy flavor brings balance and intensity to preparations.

In soups and broths

A spoonful of onion flakes is enough to transform a soup or velouté. They enhance the aromatic roundness of the broth without the need for fresh onions.

As a final touch

Crunchy and fragrant, they can be sprinkled directly on salads, hummus, grilled vegetables or rice dishes, adding texture and depth.

In bakery

Mixed into bread dough, focaccia or crackers, they add a caramelized flavor and aromatic richness that evokes Mediterranean cuisine.

Onion flakes around the world, 5 traditional recipes:

🇲🇦Morocco - Tagine with dried onions: tender meat flavored with onion flakes.
🇮🇹Italy - Minestrone: vegetable soup enriched with the sweetness of dried onion.
🇺🇸United States - BBQ Marinade: spicy and sweet sauce enhanced with onion flakes.
🇫🇷France - Revisited Onion Soup: concentrated version thanks to dried onions.
🇹🇷Türkiye - Onion Pide: bread filled and flavored with onion flakes.