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Homemade Onion Soup Mix is perfect for soups, dips, pot roast, and more. This easy recipe makes the equivalent of one packet, just what you need!
Onion Soup Mix dip was always at the parties of my childhood. What could be easier than tearing open a packet and mixing it with sour cream? Instant party food.
With the store-bought version dirt-cheap and a seemingly infinite shelf-life, why make your own? Well, it’s like anything else you make from scratch: You get to know exactly what’s in it.
Ingredient notes:
- Beef bouillon granules: These are concentrated beef stock that has been dried and ground into granules.
- Celery salt: If you have extra celery leaves on hand and feel like a project, you can make homemade celery salt.
Recipe tips:
- To make Onion Dip: Add the full recipe of homemade onion soup mix to 16 ounces of sour cream (or cut both in half).
- Yield: This recipe makes about ⅓ onion soup mix.
- Storage: Store covered in a cool, dark place and use within 6 months.
Add onion soup mix to:
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Homemade Onion Soup Mix
Ingredients
- 1/4 cup dried minced onion
- 2 tablespoons beef bouillon granules (see note 1)
- 1 1/2 teaspoons onion powder
- 1/8 teaspoon celery salt (see note 2)
- 1/8 teaspoon granulated sugar
Instructions
- Mix all ingredients in a small bowl or jar. Store in an airtight container. Use in recipes as a replacement to one packet of store-bought dry onion soup mix.
Notes
- Beef bouillon granules: These are concentrated beef stock that has been dried and ground into granules.
- Celery salt: If you have extra celery leaves on hand and feel like a project, you can make homemade celery salt.
- To make Onion Dip: Add the full recipe of homemade onion soup mix to 16 ounces of sour cream (or cut both in half).
- Yield: This recipe makes about ⅓ cup onion soup mix.
- Storage: Store covered in a cool, dark place and use within 6 months.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Just wondered why is this recipe so high in sodium? Is there any way to reduce it for us folks who have high blood pressure problems? Thank you!
Hi Janet, the nutrition label was wrong for this. I use an external program to generate the labels, and it had pulled 1 teaspoon celery salt instead of 1/8 teaspoon celery salt. So, the sodium should be around 417 mg. If that still sounds high to you, you can use 1/8 teaspoon celery seed (preferably ground if you are able to do so). If you replace the celery salt with celery seed, you will reduce the sodium to 126 mg instead of 417 mg (for the full recipe). I hope this helps! If you have any other questions please let me know. Thanks Janet! -Meggan
This turned out well and made enough dip for football Sunday! I made a spare for the pantry.
Thanks for sharing. Glenna
Hey Glenna, that’s great news! Thank you! Glad you liked it. :) Take care.