In a deep skillet or saucepan over low heat, add the olive oil, dehydrated minced onion, and minced garlic. Heat for 6 to 8 minutes, or until the onion and garlic get toasty and brown.
Add the red pepper flakes and Aleppo pepper flakes and cook for about 1 minute, stirring constantly.
Transfer the mixture to a heatproof bowl. Add the soy sauce, paprika, and salt and stir to combine. Let it cool for 5 to 10 minutes before transferring it to an airtight container and store for up to 3 months.
