Lipton Onion Soup Mix. While the rest of the world might not be familiar with this product, I’m betting there’s very few in the US who didn’t grow up with it – and the old familiar recipes.
I didn’t want to shell out the big bucks for the Lipton’s, though, when I was sure I could make it at home for much less – and knew I had just about everything in the pantry to make it.
I remembered an old blogger friend, Quinn, of Dad What’s 4 Dinner had posted a recipe awhile back. I love his blog, love his enthusiasm and his great recipes. You will, too! And check out his Cooking with Ella features; Ella is Quinn’s youngest daughter and they have a blast in the kitchen.
I played around with Quinn’s recipe a bit more – I wanted my own lower sodium “signature blend” of herbs and spices I could use at the folk’s house so I started off with Herb Ox Sodium Free Bouillon. If you’re more budget minded, there are other beef bouillons that will work well, too, and if you’re health conscious, there are organic ones.
Strength might vary by brand, so you might want to play around with the amount of bullion if you use something else.
I think you’ll like both recipes, Quinn’s Classic Onion Soup Mix, or mine, below. If you try them, be sure to let us know – we bloggers thrive on that kind of feedback!
Home-made Onion Soup Mix
- 1/2 cup dried onion flakes
- 2 teaspoons beef bouillon granules
- 2 teaspoons onion powder
- 1/2 teaspoon celery seed
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon salt (optional)
Combine ingredients and store in an airtight container. This makes the equivalent of 2 packets of Lipton’s Onion Soup. Use 1/2 (about 1/4 cup) per recipe.
May be multiplied for a larger quantity; just be sure to remix before using as settling will occur.
I’ll be bringing this dip over to Angie’s Fiesta Friday #157, cohosted this week by Andrea @ Cooking with a Wallflower and Su @ Su’s Healthy Living. Thanks, ladies, for making this link party possible!