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Wellness Mama French Onion Soup Mix copy
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Homemade French Onion Soup Mix

Katie WellsNov 29, 2014Updated: Jan 3, 2020
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Condiment Recipes » Homemade French Onion Soup Mix

I grew up with a dad who hated both the taste and smell of onions so we didn’t eat them very often. In high school, I discovered my love of onions, but the closest we could get to having them at home was dried french onion soup mix. So French onion soup it was.

I made it as a soup to eat plain or used it to season foods or roasted vegetables. Sometimes I’d sneak fresh onions into the house (contraband onions… lol), but I definitely developed a love for the French onion soup mix during this time.

Once I went to college, I started adding onions to a lot of my own cooking, and once I married my husband (his family is of Italian decent), I really started using onions in most of my cooking (along with garlic).

When we switched to real food, we stopped using most products that came from a box or a can, so I didn’t buy French onion soup mix anymore, but I missed the flavors and the convenience of the mix.

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The Flavors…

Like pre-mixed French onion soup, this combines the flavors of onion, garlic, celery, salt, and pepper. You get the same flavor without the:

Cornstarch, sugar, corn syrup, hydrolyzed soy protein, caramel color, partially hydrogenated soybean oil, monosodium glutamate, yeast extract, natural flavors, disodium inosinate, and disodium guanylate (ingredients in store bought mix).

I like to buy all of my herbs for this recipe and all of my other herb and spice blends online in bulk. It saves money and I’m not always running out of a spice that I need. Simply store unused herbs and spices in the freezer or a cool dark place until you’re ready to use them.

Wellness Mama French Onion Soup Mix copy

French Onion Soup Mix Recipe

Katie Wells
Homemade French onion soup mix with herbs, spices, and salt is a great alternative to store bought onion soup mix and can be used in a variety of recipes.
4.21 from 29 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine French
Calories 4 kcal

Ingredients
  

  • ½ cup dried onion flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp celery salt
  • ½ tsp black pepper
  • 1 tsp dried parsley
  • 1 tsp Himalayan salt (or sea salt, optional)
  • 1 tsp turmeric (optional)

Instructions
 

  • Combine all ingredients in a jar with a lid and shake to mix.

Notes

To make French onion soup, use approximately ¼ cup onion soup mix per 2 cups of beef stock (add 3-4 onions that have been very thinly sliced and slowly caramelized for extra flavor).
To use as a mix, you can add ½ cup soy-free and MSG-free beef bouillon powder and use as you would a packet of french onion soup mix (¼ cup=1 package). It is excellent on roasts or for making french onion soup. I also use as the seasoning for the meat in shepherd/cottage pie.

Nutrition

Serving: 1tspCalories: 4kcalCarbohydrates: 1gProtein: 0.1gSodium: 78mgFiber: 0.1gSugar: 0.4g
Tried this recipe?Let us know how it was!

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Ever used French onion soup mix? Ready to try a healthy version?

This french onion soup mix replaces the store bough version with a simple recipe of onion flakes, garlic powder, onion powder, parsley, salt and pepper.

Category: Condiment Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (45 Comments)

  1. Carol

    November 30, 2014 at 2:17 PM

    I was doing research, and found a page which has DIY vegan bouillon. Another article I read, states that MSG is NATURAL in any animal meat, and therefore is MADE in the body when beef or chicken is eaten. So it can’t be totally avoided unless you are a vegetarian. so, MSG FREE doesn’t exist when consuming meat, but ADDED MSG can be avoided. I still have not found a bouillon product that has : no soy, no ADDED MSG, and no yeast products, (which are GMO)…. so I’m looking at making my own.

    Reply
  2. Carol

    November 30, 2014 at 2:00 PM

    Where do you get: soy-free and MSG free beef bouillon powder (hopefully without HFCS and all the other bad, nasty stuff, too!)

    Thank you for this recipe. My daughter LOVES FOS, and this would make a wonderful gift as her now 2 year old son insists: “no cook, mommy”! So she needs healthy quick things to fix!

    Reply
    • Katie - Wellness Mama

      November 30, 2014 at 10:38 PM

      I just keep pre-made beef broth in the freezer and defrost as needed.

      Reply
    • Tonya

      December 1, 2014 at 9:39 AM

      I made my own beef bouillon powder and it’s fantastic. I made my beef bone broth and then boiled it down until it was thick and syrupy, but not yet burnt. Then I poured it onto my dehydrator trays that I lined with parchment paper. It took about three days to get all of it completely dry (you don’t want it leathery, but completely crunchy). Then I just ran it through my food processor and store it in a small jar.

      Reply
  3. Mary F

    November 30, 2014 at 7:54 AM

    This recipe looks great. I used to love adding onion soup mix to my meatloaf. However I too would like to find a soy free and MSG free bouillon. Any suggestions???

    Reply
  4. Lisa M

    November 29, 2014 at 7:43 PM

    5 stars
    Ditto, Nancy Russell

    Can’t wait to get the ingredients to make this mix! Yes, I remember the ol’ onion soup mix – add sour cream for a dip, add to beef broth after browning a roast. REALLY good. Ah, the recipes of the 70ies… Thank you, Katie! Appreciate having this staple without the unhealthy stuff! Lisa

    Reply
  5. Alissa

    November 29, 2014 at 7:10 PM

    Thank you so much for this recipe. I don’t think I’ve ever actually made soup from a packet, but pre-wholefoods days, we used to use French Onion Soup mix as seasoning for many things.

    One that comes to mind is French Onion dip – mix a packet of soup mix with 250g cream cheese.

    How much of this homemade mix would be equivelant to a store bought packet?

    Reply
  6. Lou

    November 29, 2014 at 6:57 PM

    5 stars
    Fantastic recipe, thank you. Can you recommend a gluten-free, MSG-free beef bouillon powder? I haven’t been able to find one.

    Reply
    • Barbara

      November 30, 2014 at 4:31 PM

      Re: the boullion powder. Try Spices, Etc online. They have both a beef and chicken stock that is pure and unflavored in powder form. I have a corn gluten and soy sensitivity so I always am looking for recipes like this. Thank you so much, Wellness Mama

      Reply
      • Lou

        November 30, 2014 at 11:29 PM

        Thanks for the tip, Barbara, but the bouillon bases at Spices, Etc. all contain hydrolyzed soy protein, which we cannot eat, and sugar, which we try to avoid. I guess I’ll keep looking.

        Reply
        • Barbara

          December 1, 2014 at 12:24 PM

          Lou,

          Check the Chicken & beef STOCK description. I don’t recommend the boullion items. The stock is unflavored, the boullion is.

          Reply
          • Lou

            December 1, 2014 at 1:47 PM

            Thanks so much for the clarification, Barbara!

          • Barb

            November 5, 2015 at 8:08 AM

            Barbara
            I too have been looking for boullions with no luck finding a healthy one.
            I don’t understand the point of unflavored boullion…. Isn’t the flavor why we need it?
            Or at least that’s why I need it to replace the boullion cubes I’ve used for 30 years.
            I don’t know how I’m going to make my traditional German Christmas Day meal of Roladen without my “old boullion”
            Don’t want to ruin my family tradition….

        • Barbara

          September 18, 2015 at 11:26 PM

          I am also glad you clarified that regarding the soy. I do not have a sensitivity to soy and soy products, including soy lethicin but I do have to take thyroid hormone daily because I had my thyroid removed because of thyroid cancer in 2011 soy I totally avoid anything with any soy, soy products including soy lethicin. You would not believe how much food we normally purchase at the market that contains at least one soy product. I had to throw out so much food in my cupboards and my refrigerator when I saw this and now I am doing my best to replace these things with other soy free products. I even had to get rid of my vegetable oil because it could contain soybeans as one of the vegetable in it. My neighbor appreciated it though. lol.

          Reply
    • Amber

      May 5, 2015 at 6:38 PM

      10.5 Oz cooked ground beef or cooked marinated chicken breast
      5 ounces / 150 g leeks, sliced and well-washed
      7 ounces / 200g carrot, well scrubbed and chopped
      3.5 ounces / 100 g celery
      1 ounce / 30g sun-dried tomatoes
      3.5 ounces / 100g shallots, peeled
      3 medium garlic cloves
      9 ounces / 250g fine grain sea salt
      1.5 ounces / 40 g flat-leaf parsley, loosely chopped

      Blend in blender. I keep this recipe in my freezer and scoop as needed. The salt content prevents the from freezing solid.

      Reply
  7. Erin

    November 29, 2014 at 6:49 PM

    Could you use dehydrated “minced onion” in place of the onion flakes? I too love onion soup mix to add to my meats and other soups. So happy you took the time to make this! I can’t wait to try it out!

    Reply
    • Katie - Wellness Mama

      November 30, 2014 at 10:46 PM

      Yes.. that should work!

      Reply
  8. Trish

    November 29, 2014 at 6:23 PM

    pssst…*whispering* I used to stir French Onion soup mix into sour cream as a dip for potato chips, and then lick the bowl! Talk about a gut nightmare. 😉

    Ya know, I was thinking the exact same thing while reading this article – – that I appreciate what you do in all your culinary creativeness, and more! Thank you for helping us 🙂

    Reply
  9. Nancy Russell

    November 29, 2014 at 5:15 PM

    WELLNESS MAMA – YOU CRACK ME UP WITH YOUR INGENIOUS WAYS OF DUPLICATING TASTY PROCESSED FOODS INTO EDIBLE HEALTHY FOODS. I CAN ONLY IMAGINE HOW LONG IT TAKES TO DO THIS AND I REALLY APPRECIATE YOUR DEDICATED WORK FOR ALL OF US.

    Reply
  10. Michelle

    November 29, 2014 at 5:12 PM

    What about for onion dip? Would you use it straight with some good quality spur cream amd/or mayo? Thanks! Can’t wait to try it!

    Reply
    • Katie - Wellness Mama

      November 30, 2014 at 7:29 PM

      I haven’t tried that *yet* 🙂

      Reply
      • Staci

        May 29, 2015 at 3:16 PM

        Have you tried it as dip yet? I’d be curious about quantities…

        Reply
        • Katie - Wellness Mama

          May 31, 2015 at 7:20 PM

          Yes, I mixed by taste, but I think it was about a tablespoon and I let sit in the fridge for a couple of hours so they onions would soften.

          Reply
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