The flaked onion is obtained by cutting the onion very finely into strips, and then dehydrating it. Thus treated, the onion loses its itching but retains its flavor, also getting a very crispy and interesting texture. Its flavor is thus smooth, allowing multiple uses.
It is perfect to give a crispy touch to many dishes, such as salads, pasta dishes, etc. But it can also be used perfectly as we would with fresh raw onion, always taking into account that, when dehydrated and having lost all the water, it will burn easily when cooking: For example, to add it in a potato tortilla, the we can add together with the potatoes, when they are almost fried, or we can soak them in the egg. It all depends on how we like it to be, if more done or less.