French Onion Soup Mix
This french onion soup mix recipe is the one I reach for whenever a recipe calls for that little paper packet and I realize I'm out. It takes five minutes, uses spices most people already have in the cabinet, and tastes closer to homemade than anything from a box.
Equipment
- Medium mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Airtight glass jars - for storage
- Spice or coffee grinder - optional, for a finer mix
- Digital kitchen scale - optional, for precise measuring
- Fine mesh sieve - optional, for sifting out larger pieces
- Stainless steel kitchen funnel set - optional, for easy jar filling
- Vacuum-sealed storage canister - optional, for extended freshness
Ingredients
- 1/2 cup dried minced onion - 30g
- 3 tablespoons beef bouillon granules - 27g
- 1 tablespoon dried parsley flakes - 4g
- 1 teaspoon onion powder - 3g
- 1 teaspoon garlic powder - 3g
- 1/2 teaspoon celery seed - 2g
- 1/2 teaspoon ground black pepper - 1g
- 1/4 teaspoon smoked paprika - 1g, optional
Instructions
- Measure out all ingredients: dried minced onion, beef bouillon granules, parsley flakes, onion powder, garlic powder, celery seed, black pepper, and smoked paprika if using.
- Add the dried minced onion and beef bouillon granules to a medium mixing bowl first. Sprinkle in the parsley flakes, onion powder, garlic powder, celery seed, black pepper, and paprika.
- Use a whisk or fork to stir everything together until the spices are evenly distributed. Press any clumps of bouillon against the side of the bowl to break them apart.
- Spoon the finished mix into an airtight glass jar or spice tin, using a small funnel to avoid spills. Press down gently to remove air pockets, then seal the lid tightly.
- Write the date on the jar with a label and store in a cool, dry pantry. Use within six months for best flavor. When a recipe calls for one packet of store-bought mix, use 3 tablespoons of your homemade version.
Notes
- Use granulated bouillon, not cubes: Crushed cubes work but don't dissolve as evenly and can leave gritty bits.
- Toast the onion flakes lightly first: A quick 30 seconds in a dry skillet over low heat deepens the onion flavor before mixing.
- Keep your spices fresh: Old onion powder or garlic powder will make the whole mix taste flat, so check expiration dates.
- Don't skip the celery seed: It's the ingredient that makes this taste like the boxed version.
- Adjust the salt level yourself: Bouillon granules vary widely in sodium content between brands, so taste before using.
- Make a double batch: Since this stores well for months, doubling the recipe means you won't run out.
- Grind it finer for dip: A few pulses in a spice grinder gives a smoother texture that blends better into sour cream.
- Store away from the stove: Heat and steam from cooking will shorten the shelf life if the jar lives too close to the burners.
- For a vegetarian version: Swap the beef bouillon for vegetable or mushroom bouillon granules.
- For a low-sodium version: Use a sodium-free or reduced-sodium bouillon and adjust salt to taste.
Nutrition
Serving: 1tablespoonCalories: 18kcalCarbohydrates: 4gProtein: 0.5gFat: 0.1gSodium: 480mgFiber: 0.3gSugar: 0.5g
Tried this recipe?Let us know how it was!