Classic Onion Soup Mix Recipe

5 3 2
Classic Onion Soup Mix Recipe
Classic Onion Soup Mix Recipe photo by Taste of Home
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Classic Onion Soup Mix Recipe

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5 3 2
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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."
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep/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 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.
Originally published as Classic Onion Soup Mix in Quick Cooking September/October 1999, p51

Nutritional Facts

1 tablespoon: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 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
  1. 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).
  2. 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.
  3. To prepare roasted potatoes: In a bowl, toss potatoes and oil. 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.
  4. 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.
Originally published as Classic Onion Soup Mix in Quick Cooking September/October 1999, p51

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jakeor2 User ID: 4142534 57614
Reviewed Jun. 15, 2010

"This works very well as a substitute for packaged onion soup mix. I keep a jar of it on hand in my pantry."

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Summy User ID: 1386846 88445
Reviewed Jul. 3, 2009

"It's not hard to make this a vegetarian dish. Simply substitute vegetarian bouillon for the beef."

MY REVIEW
loridillon User ID: 1687997 50281
Reviewed Jul. 31, 2008

"Not really a vegetarian dish, if it contains beef bouillon. TOH, be more careful with your listings!"

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