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Classic Onion Soup Mix

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

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.

Printed from tasteofhome.com Sep 8, 2008

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Classic Onion Soup Mix cont.

Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer 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.

Yield: 3 servings onion soup, 6 servings roasted potatoes or 2 cups onion dip.