Preheat oven to lowest setting — mine is 170 degrees F.

Wash and dry the scallions well. Lay on a baking sheet. Put in the oven for about 12 hours until dried. They should be a dull greenish brown and completely dried out at this point.

Turn the heat to 400 and keep a close watch until they are dark reddish brown in color — it will only take a few minutes and they may get there before your oven reaches 400 degrees. They should smell pleasantly toasted, not burned

Remove from oven and let cool, then break into pieces.

Using a small food processor or coffee grinder, grind the charred scallions until they are a fine powder. Add the salt and continue grinding until everything is an even powdery texture. Taste a tiny bit as you go, and add more salt if you like.

Store in an airtight container. Sprinkle on eggs, vegetables, salad or anywhere you want a nice, charred onion flavor.