Homemade Onion Soup Mix Recipe
Dried minced onion and onion powder give two layers of onion flavor, one flaky and one fine, while beef bouillon granules supply the savory depth that store-bought packets get from hydrolyzed protein and MSG. Mixing your own means full control over sodium and no anti-caking additives, and it whisks into dips, gravies, and roasts exactly like the envelope version.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 4
Ingredients
- 1/2 cup dried minced onion
- 2 tbsp onion powder
- 4 tsp beef bouillon granules
- 1 tbsp dried parsley flakes
- 1/2 tsp celery seed
- 1/4 tsp granulated sugar
- 1/4 tsp ground black pepper
Nutrition per serving
- Calories
- 73
- Protein
- 2g
- Carbs
- 14g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a small bowl, combine the dried minced onion, onion powder, beef bouillon granules, dried parsley flakes, celery seed, sugar, and black pepper.
- 2Whisk or stir thoroughly, breaking up any clumps of bouillon granules with the back of a spoon so the flavor is evenly distributed throughout the mix.
- 3Transfer the mix to a small airtight jar or resealable bag. Label it with the date.
- 4To use, substitute about 3 tablespoons of this homemade blend for each 1-ounce store-bought onion soup mix envelope called for in a recipe.
- 5Store in a cool, dry pantry away from direct light until ready to use.
Tips & variations
- Swap the beef bouillon for a vegetable or mushroom bouillon to make a vegetarian version that still works in dips and gravies.
- Use a low-sodium bouillon granule and this blend cuts the sodium of a typical store packet by close to half.
- No bouillon granules on hand? Crush one beef bouillon cube per teaspoon called for with the flat side of a knife.
- Stir in a pinch of dried thyme or garlic powder for a deeper, more savory batch to use in pot roasts and braises.
- Double or triple the recipe and keep a running batch in the pantry so a packet is never missing when a recipe calls for one.
Storage & reheating
Store the finished mix in an airtight jar in a cool, dry pantry for up to 6 months. For longer storage, keep it in the freezer in a sealed bag or container, where it will hold its flavor for up to a year. There's no reheating step since the mix is used as a dry seasoning.
Tips from the Tulo kitchen
- Sift the mix through a fine-mesh strainer before adding it to sour cream for French onion dip; this catches any stray clumps so the dip stays smooth.
- If a recipe calls for the mix to be dissolved in liquid, like a pot roast braise, give it a minute to soften before stirring, the dried onion flakes rehydrate faster than they dissolve.
FAQ
How much of this mix equals one packet of store-bought onion soup mix?
About 3 tablespoons of the finished blend is equivalent to one standard 1-ounce envelope, which is the amount most recipes are written to use.
Is homemade onion soup mix gluten-free?
It can be, as long as the beef bouillon granules used are labeled gluten-free; some bouillon brands use wheat-based fillers, so check the label.
Can I use this mix straight in a slow cooker pot roast?
Yes. Sprinkle about 3 tablespoons directly over the meat along with the other braising liquid called for in the recipe, exactly as you would a store packet.
Why does my mix taste saltier or milder than the store version?
Bouillon brands vary widely in sodium content, so start with the amount listed and adjust to taste; homemade bouillon-based mixes are often less salty than commercial packets that also contain added salt as a filler.
Can I use this to make French onion dip?
Yes. Whisk 3 tablespoons of the mix into 2 cups of sour cream, then refrigerate at least an hour so the dried onion softens and the flavors meld before serving.
