Homemade Onion Soup Mix Recipe (2024)

FAQs

What is onion soup mix made of? ›

Dry onion flakes, beef bullion granules or paste, onion powder, parsley, celery seed, paprika, black pepper.

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.

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.

The easiest way to thicken your French onion soup is with flour. You can also use cornstarch if you don't have any flour. Remember to never add the flour or cornstarch directly to the soup – otherwise you run the risk of it clumping.

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.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

This dish is an excellent place to take the leap from following a recipe to improvising a meal. At its most basic, soup is four components: a base, a thickener, a liquid, and a main ingredient. The liquid and main ingredient can be thought of as the essence: add 3 parts liquid to 2 parts main ingredient, and it's soup.

After freezing the ingredients, producers apply heat while lowering the pressure to remove the excess moisture that looks like ice crystals. The ice crystals evaporate without going through a liquid phase, a step known as sublimation, which leaves us with dried instant soup components.

You can use water, stock, juice, wine, beer, or a combination. Go easy on juice or wine, since they have a strong flavor, but a splash mixed with water or stock can be wonderful. Chopped tomatoes — fresh or canned — are another option to replace some of the liquid.

Yellow onions are perfect for stews, soups, barbecues, roasts and sauces. Avoid eating them raw as they have a strong flavour.

How do you deepen the flavor of French onion soup? ›

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.

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.

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.

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.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

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.

Sweet caramelized onions in a savory broth with a sherry wine vinegar gastrique, sea salt, topped with cheese and black pepper and sea salt croutons.