Homemade Onion Soup Mix Recipe (2024)

FAQs

What is onion soup mix made of? ›

The cast of charecters are simple, and hopefully ones you already have in your spice rack: Dry onion flakes, beef bullion granules or paste, onion powder, parsley, celery seed, paprika, black pepper. Just mix everything together and you're ready to go!

What is the Difference Between Onion Soup and French Onion Soup? French onion soup is always made with beef stock. Other onion soups can be made with chicken, vegetable, or beef stock. Additionally, French onion soup typically contains wine or sherry, which isn't typical or necessary in other onion soups.

Flour: a little all-purpose flour will help to thicken the soup. You can feel free to use gluten-free flour. Dry white wine: this helps to deglaze the pan and add a boost of flavor. Beef broth: I recommend a good quality beef broth or beef stock for the best flavor.

Stir onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper together in a bowl. Use as a substitute for a 1-ounce envelope of dry onion soup mix.

INGREDIENTS: Protein Blend (Soy Protein Isolate, Pea Protein), Maltodextrin, Polydextrose Powder, Natural and Artificial Flavors, Potassium Chloride, Yeast Extract, Cellulose Powder, Silicon Dioxide, Sea Salt, Guar Gum, Xanthan Gum, and Dried Chive Flakes.

A few sprigs of thyme and a bay leaf elevate the soup even more, but I take it a step further, adding a splash of fish sauce for complexity and depth—don't worry, it won't taste fishy—and a hit of cider vinegar to balance some of that oniony sweetness.

The caramelized onions for this soup cook more quickly due to a pinch of baking soda but still have that deep, slow-cooked flavor. Topping the soup with hot, cheesy toasts prepared while the soup simmers, eliminates the need to bake the soup in specialty French onion soup bowls.

When you are sauteing onions to build flavor as a base for your dish (soup, tomato sauce, you name it), the yellow onion is your friend. That being said, white onions are a totally acceptable substitute for yellow, especially if you're cooking them.

If you don't add enough salt, pepper, or other herbs and spices, the soup may taste bland. Weak broth: The quality and intensity of the beef broth used in the soup can greatly impact its flavor. If the broth is too weak or lacks depth, the soup may end up tasting bland.

What do restaurants use to thicken soup? ›

Corn Starch

This completely versatile starch is used in savory and sweet dishes alike: gelatinizing fruit pie fillings or thickening your hefty, stick-to-your-bones soups.

Traditionally, French onion soup is made with clear beef stock. If you want a rich (thick) stock, you start with a joint bone. One with lots of connective tissue. You brown this in the oven, then put it in a pot, cover with water, and simmer till all the connective tissue dissolves.

Dilute with water or broth.

Adding more liquid to the soup will dilute the salinity and make the salt level more palatable. Remember that many boxed broths contain salt as well, so use one that is low-sodium or unsalted to remedy an oversalted pot of soup.

To help cut your salt intake, select soups with no more than 480 milligrams of sodium per serving.

Manufacturers add sodium as a preservative and flavor enhancer.

McKenzie's Soup Mix is a hearty blend of peas, barley and lentils perfect for creating wholesome and chunky soups. Peas (yellow split peas, green split peas), barley, red lentils. Contains: gluten.

French onion soup is the ultimate comfort food. Onions get slowly cooked until sweet and caramelized, then simmered in rich broth until they're practically falling apart. To finish it off, toasted bread is added to give it that lovable crisp-gone-soggy texture and a generous amount of Gruyère cheese is melted on top.

One tablespoon of onion powder equals one cup of fresh onion

Because onion powder is so potent, you'll need a greater amount of fresh onion as a substitute. If your recipe calls for one tablespoon of onion powder, you'll have to use an entire cup of fresh onion to achieve the same onion flavor.

Beef broth: Homemade is excellent, but store-bought is fine too. It's also OK to use chicken broth. The soup will still taste great, but its color will appear lighter. Seasonings: I use just a pinch of salt, freshly ground black pepper, and dried thyme.