Realizing that anything can be flour and looking at your cooking with the hopes of producing and creating useable flours is the difference between an idea and execution. We were making onion syrup and a bi-product of juicing a kilogram of onions is five hundred grams of onion pulp. We spread the pulp out and placed it in a low oven to dry out. It turned bright pink, a result of oxidation. The flavor of the onion is intense and rich. We ground the dried onion pulp in the blender to create a fine powder and then added some cornstarch to give it stucture and dilute the bold onion flavor. The initial plan is to use it in a tempura batter for onion rings, though it might be nice in a fish and chip batter or even in an onion brioche.