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Classic Onion Soup Mix

You can prepare soup, make dips and even season meats with this handy mix from June Mullins of Livonia, Missouri. "My grandchildren really enjoy it as a coating on oven-roasted potatoes," she says. "It's an inexpensive substitute for the envelopes you get at the store."

24 ServingsPrep/Total Time: 5 min.

Ingredients

3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 teaspoon sugar
1/4 teaspoon celery seed
FOR ONION SOUP:
4 cups water
FOR ROASTED POTATOES
6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes
1/3 cup olive oil
FOR ONION DIP:
2 cups (16 ounces) sour cream
Assorted raw vegetables, chips or crackers

Directions

Combine the first five ingredients. Store in an airtight container in
a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons
total).
To prepare onion soup: In a saucepan, combine water and 5 tablespoons
onion soup mix. Bring to a boil over medium-high heat, stirring
occasionally. Reduce heat; simmer, uncovered, for 10 minutes,
stirring occasionally. Yield: 3 servings.
To prepare roasted potatoes: In a bowl, toss potatoes and oil.
Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer

2 of 2

Classic Onion Soup Mix (continued)

Directions (continued)

to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered,
at 450° for 35-40 minutes or until tender, stirring
occasionally. Yield: 6 servings.
To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons
onion soup mix; mix well. Refrigerate for at least 2 hours. Serve
with vegetables, chips or crackers. Yield: 2 cups.

Nutrition Facts: 1 tablespoon of soup mix (prepared with reduced-sodium bouillon) equals 15 calories, trace fat (0 saturated fat), 0 cholesterol, 3 mg sodium, 3 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: Free Food.