dicksondm

I don't know if there is an analog here, but I learned from Alton Brown, of the Food Network program "Good Eats," that reconstituting dehydrated garlic (adding water) returned it to its original (fresh) state. I have used the suggestion for quite a long time now. I'm not sure it is good as fresh, but it is at least real close - smells like garlic! So, maybe you would want to try "reconstituting" the onion powder before adding it to your recipe.