Dry Onion Soup Mix

A Simple Homemade Substitute for Store-Bought Onion Soup Mix

We’ve all seen those little packets of dry onion soup mix at the grocery store. They’re convenient, but they’re often expensive for the small amount you get, and salt is usually one of the main ingredients.

Instead of buying those packets the next time you go shopping, you can easily make your own at home using simple pantry ingredients. This homemade dry onion soup mix comes from my mother’s recipe collection and was something she liked to keep on hand in the kitchen.

It’s a great way to add quick flavor to many different recipes. Mix it with sour cream for a simple vegetable dip, or stir it into meatloaf, meatballs, casseroles, or soups for extra savory flavor.

Once you make your own onion soup mix, you may find yourself reaching for it often. It stores well in the pantry and is always ready when you need it.

Ingredients:

2/3 c. dried, minced onion
3 tsp. parsley flakes
2 tsp. onion powder
2 tsp. turmeric
1 tsp. celery salt
4 cubes of beef bouillon, crumbled fine or 4 tsp. beef bouillon powder
1 tsp. sugar
1/2 tsp. pepper

Directions

Find a clean jar with a tight-fitting lid.

Add the dried minced onion, parsley flakes, onion powder, turmeric, celery salt, crumbled beef bouillon, sugar, and ground black pepper to the jar.

Secure the lid and shake well until all the ingredients are evenly combined.

Before each use, shake the jar again to redistribute the ingredients.

To replace one packet of store-bought dry onion soup mix, use 4 tablespoons of the homemade mixture.

Store the jar in a cool, dry place.

Tips for Best Success:

• Make sure the bouillon cubes are crushed very finely so the mixture blends well.
• A small food processor or spice grinder can help combine the ingredients evenly.
• Store the mix in an airtight jar to keep the onions from absorbing moisture.
• Label the jar with the date so you know when you made it. 

Variations and Substitutions:

Lower sodium version:
Use low-sodium beef bouillon to reduce the salt content.

Vegetarian option:
Replace the beef bouillon with vegetable bouillon granules.

Garlic flavor:
Add 1 teaspoon garlic powder for extra savory flavor.

Herb blend variation:
Add a pinch of thyme or dried basil for a different flavor profile.

Serving Suggestions:

This homemade dry onion soup mix can be used in many recipes, including:

• Vegetable dip with sour cream
• Meatloaf
• Meatballs
• Beef roast seasoning
• Slow cooker recipes
• Casseroles
• Potato dishes

To make a quick dip, mix 4 tablespoons of onion soup mix with 1 cup sour cream and refrigerate for about 30 minutes before serving. 

How to Store:

Store the onion soup mix in a tightly sealed jar in a cool, dry pantry.

It will keep well for up to 6 months when stored properly.

Frequently Asked Questions:

How much homemade mix equals one packet of onion soup mix?
Use 4 tablespoons of the homemade mixture to replace one store-bought packet.

Can I grind the mixture finer?
Yes. You can pulse the ingredients in a food processor or spice grinder for a finer texture.

Is this mix very salty?
Using bouillon does add salt, but you can control the sodium level by choosing low-sodium bouillon.

Can I double the recipe?
Yes. This recipe can easily be doubled or tripled so you always have some in the pantry. 

Chicken And Dumplings

Ingredients

 8 cups chicken broth
 1 chicken, cut into pieces or left whole
2 to 3 ribs celery, diced
1 onion, chopped
1/2 c. carrots, sliced
1 bay leaf
1 tsp. parsley flakes

Dumplings

2 c. baking mix
1/4 tsp. thyme, dried
1/2 tsp. parsley fakes
1/2 tsp. salt
2/3 c. milk

Directions

In a Dutch oven, combine chicken broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. Cover and reduce heat to low and cook for 60 minutes or until chicken is tender and falling off the bone.

Remove the chicken from the broth.  When it is cool enough to handle, remove the skin and separate the bones and gristle from the meat. Cut any big pieces of meat into small bite size pieces.  

Return the chicken to the broth, carrots and celery mixture. Return to a boil then cover and reduce heat to low while you make the dumplings.

In a bowl, combine baking mix, thyme, parsley and salt. Stir in milk just until moistened.  Do not over mix or they will be tough.

Turn the heat up on the chicken soup and bring it back to a boil. Drop  the dumplings by tablespoonfuls into the boiling broth and reduce heat. Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes.  Do not lift the cover during that time or the dumplings will be soggy.  

Remove dumplings with a slotted spoon and serve in bowls. 

Remember to remove the bay leaf before serving.

 

 Broccoli And Pasta

Ingredients

1 (10 to 12 oz.) pkg pasta
1 10 oz. pkg frozen broccoli, thawed
3 Tbsp. butter or margarine
1/4 c. olive oil or vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
3/4 c. chicken broth
1/8 tsp. crushed red pepper (Optional)
Salt and pepper to taste
1/2 c. Parmesan cheese, grated

Directions

Fill a large pot with water and bring to a boil.  Boil pasta according to package directions. Drain well and set aside.

Cut the broccoli into bite-size pieces. 

Heat butter and olive oil in large nonstick skillet. Cook the broccoli, onion, and garlic until the onions are translucent for about 8 minutes, stirring occasionally. 

Pour in the chicken broth bring to a boil. Cover and simmer for 3 minutes. 

In a large bowl, mix the broccoli, pasta, red pepper, and Parmesan cheese. Toss well. Add salt and pepper to taste. 

Top with more Parmesan cheese if desired.

Ginger Snaps

One of our favorite cookies to make through the year are Ginger Snaps. Spicy cookies made with molasses, cinnamon, cloves and ginger. It is a delicious combination of spices that is sure to please everyone who tries them.

Ingredients

1 c. granulated sugar
1/4 c. brown sugar
1 stick butter or margarine
1 egg
1/2 c. molasses
1 Tbsp. milk
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp ground cinnamon
1/2 tsp. cloves
2 to 3 1/2  tsp. ginger
1/4 tsp. black pepper
2 c. flour
Granulated sugar for coating the ginger snaps

Directions

Preheat oven to 350°. 

Cream together granulated sugar, brown sugar and butter until light and fluffy.

Beat in egg.

Add the molasses and milk, mixing until thoroughly combined.

Add baking soda, salt, cloves, ginger and black pepper.

Gradually stir in the flour.

Scoop out the dough with a tablespoon, then roll the dough between the palms of your hands to make a ball.  If the dough is too sticky, place it in the refrigerator for at least 30 minutes before forming the cookie dough into balls.

Roll the balls in granulated sugar and place on cookie sheets.

Bake 7 to 9 minutes.  The tops should show signs of cracking and the cookies should still be soft when you take them out of the oven.

 French Bread

Homemade French Bread is so good, especially when served with soups or spaghetti. This is an easy recipe that doesn't take a lot of time to prepare. The longest time is waiting for the bread dough to rise.

Ingredients

1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar or honey
2 cup warm water (110°-115°)
2 Tbsp. olive or vegetable oil 
1 tsp, salt
5-6½ cups all purpose flour
Cornmeal

Directions

In a large bowl, dissolve yeast and sugar in warm water.  Allow to stand for 8 to 10 minutes to make sure the yeast is active and alive.

Beat in one cup flour using a wooden spoon. You can use a mixer with the dough hook attachment and mix for 2 minutes.

Add oil, salt and enough flour to make a stiff dough. 

Turn out onto a lightly floured surface. Knead the dough for about 10 minutes until it is smooth and elastic.

Place the dough into a greased bowl, (I use the same bowl that I mixed the dough in). Cover the bowl with a towel or plastic wrap. Allow the dough to rise in a warm location until doubled in size. This can take 90 minutes to 2 hours, depending on how warm it is. 

Punch dough down and turn out onto a lightly floured surface. Allow the dough to rest for 15 minutes.

Divide the dough in half. Roll each half out into a 9 x 13-inches rectangle. Starting at the long edge, roll the dough up, jellyroll fashion. Press out the air bubbles with your fingertips as you go. Pinch the edge to seal. Place the dough, seam side down, on a large greased baking sheet that has been dusted with cornmeal.  Cut about 5 slashes diagonally across the tops of each loaf. Or cut one long slash lengthwise down the center of the dough.

Place in a warm location and let rise until doubled in size, about 1 hour. 

Preheat oven to 375°. Bake for 25 minutes, or until the loaves are golden brown. They should sound hollow when tapped with your finger.  Makes 2 loaves.

 Stuffed Saucy Meatloaf

This meatloaf recipe is simple and easy to make. It combines four great tastes of seasoned hamburger, mashed potatoes, cheese and a spicy sweet sauce over the top.

Mashed Potatoes

1 lb. potatoes, cooked and peeled
2 Tbs. butter
1 tsp. salt
1/2 tsp. pepper
1/2 c. shredded Parmesan cheese or Cheddar cheese, or Pepper Jack
1 c. milk (more or less)

Sauce

1 c. ketchup
1 1/2 tsp. mustard
1 tsp. Worcestershire sauce
1/4 c. brown sugar
2 tsp. onion powder
Hot sauce (optional)

Meatloaf

2 lbs. ground beef
3 large eggs, beaten
1 oz. packet dry onion soup mix
1/3 c. sauce mixture
2 c. oatmeal or breadcrumbs
Salt and pepper to taste
1 tsp. garlic powder

Directions

Cook potatoes in boiling water until they are done. Drain. 

Place the potatoes in a bowl and begin mashing them with a potato masher, fork or an electric mixer or beater. 

Add butter, salt, pepper, cheese, and some of the milk. Continue mashing the potatoes, gradually adding more milk until you have your potatoes the right consistency. Set aside and let cool.

Preheat the oven to 350°.

In a small bowl, prepare the sauce by combining ketchup, Worcestershire sauce, brown sugar and onion powder. Set aside.

In a large bowl, combine ground beef, eggs, dry onion soup mix and 1/3 cup of the sauce mixture that you just prepared.  Mix thoroughly with clean hands. until combined.  Put the meat mixture into the loaf pan and press out evenly.

Place a sheet of waxed paper on a work surface. Place the hamburger meat on the waxed paper and then pat the mixture into a rectangle, about 1/2-inch thick.

Spread the mashed potatoes over the beef in an even layer leaving 1/2-inch border around the edges.

Sprinkle the cheese over the potatoes.

Using the waxed paper to help lift the meat, roll up the meat jelly roll style, encasing the potatoes and cheese inside. Do not roll the waxed paper up with the meat and potatoes though.

Pinch the ends of the meat loaf to seal in the potatoes. Carefully place the meat roll into a large loaf pan or baking sheet.

Spread the remaining sauce mixture over the top of the meatloaf.

Place the pan in the oven and bake at 350 degrees F for 60 minutes or until completely done and the internal temperature is 1656°.

Let the meatloaf stand for 5 minutes before slicing and serving.

Ham Over Rice

There are days when I don't have much time to cook. On those days, I use canned soup for the cream sauce base. And if I don't happen to have any rice left over, I use Minute Rice to get the meal cooked and on the table in the least amount of time. 

Ingredients

1 onion, chopped
1/2 stick butter or margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
4 c. cooked ham, cut into cubes or bite sized pieces
1 small carton sour cream
Pepper to taste
Rice, cooked
Cheese, sliced

Directions

In a heavy saucepan, melt the butter or margarine over medium heat. Add the onions and saute them until tender and caramelized.

Add the cream of mushroom soup, cream of chicken soup, milk and ham. Simmer until heated through.

Just before serving, stir in the sour cream.

Serve hot over rice. Place slices of cheese over the top.