Garlic Onion Powder Blend
A simple, homemade all-purpose seasoning blend combining garlic powder, onion powder, salt, and black pepper. Mix in minutes and use on everything from roasted vegetables and meats to soups and popcorn. Store in an airtight container for months.
Steps
Before you start
- Gather a clean, dry small bowl or jar
- Ensure garlic and onion powders are fresh (not clumpy or discolored)
- Have an airtight container ready for storage
- Check that measuring spoons are dry to prevent clumping
Inspect and prepare powders
- Open your garlic powder and onion powder containers and check them for any lumps, discoloration, or off smells.
- If you see clumps, gently press them against the side of the container with the back of a spoon to break them apart.
- Set out your small bowl on a clean, dry work surface and gather your measuring spoons.
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Ready when: Powders are free of visible clumps and bowl is ready
Tip: Moisture is the enemy of spice powders—if your garlic or onion powder feels damp or smells musty, it may be too old to use for best results.
Measure garlic and onion powders
- Using dry measuring spoons, carefully measure 2 tablespoons (18 g) of garlic powder into the bowl, then 2 tablespoons (16 g) of onion powder.
- Level off each measurement with the back of a knife or spoon to ensure accuracy.
- Pour both powders into the bowl.
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Ready when: Both powders measured and in the bowl
Tip: Measuring by weight (18 g garlic, 16 g onion) is more accurate than volume, especially if your powders have settled during storage.
Add salt and pepper
- Measure 1 tablespoon (15 g) of kosher salt and 1½ teaspoons (3 g) of coarsely ground black pepper, adding both to the bowl with the garlic and onion powders.
- You now have all four ingredients in one place.
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Ready when: All four ingredients are measured and in the bowl
Tip: Coarse black pepper will distribute more evenly than finely ground; if you only have fine pepper, use the full amount to avoid clumpy pockets.
Mix the blend thoroughly
- Using a spoon or small whisk, stir the mixture vigorously for about 1 minute, scraping the bottom and sides of the bowl to combine the ingredients.
- Use the back of the spoon to break up any small clumps of salt or pepper that form.
- Continue stirring until the blend looks uniform in color with no visible pockets of a single ingredient.
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Ready when: Blend is uniform in color with no visible clumps or separation
Tip: A whisk works better than a fork for dry powders—it helps break up clumps and distribute salt crystals evenly without creating excess dust.
Transfer to storage container
- Carefully pour or spoon the finished blend into a clean, dry airtight container.
- A 3 oz (90 ml) glass spice jar or seasoning shaker is ideal.
- If using a narrow-mouthed container, a small funnel will help you avoid spills.
- Fill the container, leaving about ¼ inch (6 mm) of headspace to allow the lid to seal properly.
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Ready when: Blend is in the container with headspace for the lid
Tip: A dry container is essential—any moisture will cause the blend to clump during storage. Wipe the jar with a dry cloth before filling if needed.
Seal and label
- Seal the container tightly with its lid and turn it upside down briefly to check that it does not leak.
- Label the container with the name "Garlic Onion Powder Blend" and today's date using a permanent marker or adhesive label.
- Store in a cool, dark cabinet away from the stove or dishwasher.
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Ready when: Container is sealed, labeled, and stored
Tip: Dating your blend helps you use it while the garlic and onion powders are still at peak flavor—typically within 6 months for best potency.
Good to know
Tips
- Use this blend as a 1:1 ratio substitute for store-bought seasoning salt on any savory dish—roasted vegetables, grilled chicken, scrambled eggs, popcorn, or French fries.
- For a smokier version, add ½ teaspoon smoked paprika (1 g) to the base recipe.
- For extra savory depth, stir in ¼ teaspoon MSG or nutritional yeast (optional).
- Check your garlic and onion powders monthly for clumping or discoloration—humidity can degrade powders over time, so store in a cool, dry cabinet away from the stove.
Make ahead
This blend is best prepared ahead. Store in an airtight container for up to 1 year, or 6 months for maximum freshness and flavor potency.
Storage & reheating
Room temperature in an airtight container away from heat, humidity, and direct sunlight: up to 1 year. The blend will not spoil but will gradually lose potency over time. No refrigeration or freezing needed. To revive slightly aged blend, toast the sealed container gently in a warm oven (200°F/93°C) for 5 minutes to refresh the aromatics.
Substitutions
- kosher salt → sea salt. Use the same weight (15 g) or adjust volume slightly—sea salt crystals vary in density.
- coarsely ground black pepper → white pepper. Milder flavor; use 1½ teaspoons (3 g) for a less peppery blend or increase to 2 teaspoons if you prefer more heat.
- garlic powder → garlic salt. If substituting 2 tablespoons garlic salt, reduce kosher salt to ½ tablespoon (8 g) to avoid over-salting.
- onion powder → dried minced onion. Use 2 tablespoons (14 g); the texture will be slightly coarser, which some prefer for visual interest.
