Frugal Friday Tips-Make Your Own Onion Soup Mix

Today I am going to talk a little bit about onions and onion soup mix.  Onions generally keep for some time, but if they are starting to go “south” as they say, chop them up and put in the freezer.  Put the chopped onions in 1/2 c. amount in snack bags.  Put the snack bags into a large freezer bag and freeze.  The onions can then be removed as needed and added directly to soups, stews, sauces, and casseroles.

One of the handiest things to have in your kitchen is onion soup mix because there are so many things you can do with it.  Purchased onion soup mix is expensive and high in sodium.  A homemade version of the mix can be made in less than 5 minutes with ingredients probably on hand, and will be lower in sodium even with using the instant beef broth granules.  If sodium is a concern, use low sodium granules.  Note:  The mix in the photo above is not as brown as some would be due to the brand of instant broth I used.

The mix can be stored in an air-tight container and measured out as needed, or 5 T (the equivalent of 1 envelope of mix) can be measured into snack bags and stored in a larger plastic storage bag.  Dividing the mix up ahead saves time when using it.

An advantage of homemade mixes is that they can be customized to a person’s tastes.  After trial and error, this is my version of homemade onion soup mix with several recipes to use it in.  I like to place my dried onions in a 350 degree oven and toast them for about 3 minutes, but that is optional.  Watch them carefully.

Homemade Onion Soup Mix

3/4 c. dried onion flakes, toasted if desired
1/3 c. instant beef broth granules
1 T. onion powder
1 t. garlic powder
1/2 t. celery seed
1/2 t. sugar
1/2 t. black pepper

Combine all ingredients together, blending very well.  Store in an air-tight container.  When ready to use, shake container well and use 5 T. for 1 envelope of mix.  This can also be divided up into 5 T. amounts and stored in snack bags.  If using for onion dip, spread, or rice add 1 t. dried parsley to each 5 T. mix
.
Onion Dip

5 T. Onion Soup Mix
1 c. sour cream or cottage cheese (put through a blender)

Mix soup mix and sour cream or cottage cheese together and let chill at least 1 hour.

For Onion-Cheese Dip add 1 T. grated Parmesan Cheese to above mixture.

Onion Spread

5 T. Onion Soup Mix
1 pkg. (8 oz.) softened cream cheese, reg., low-fat, or fat-free

Mix soup mix and cream cheese together, blending well.  Let chill at least 1 hour.

Onion Rice Pilaf

1 T. butter or olive oil
1 c. rice, uncooked
1/2 c. vermicelli or thin spaghetti broken into 1/2-inch pieces
2 1/2 T. onion soup mix
1 1/2 to 2 c. chicken broth or water.

Melt butter in medium saucepan.  Add rice and vermicelli and cook until vermicelli is browned, watching carefully and stirring often.  Add onion soup mix and chicken broth or water.  Bring to boiling, reduce, cover and simmer until rice is done and liquid is absorbed.  I give a range on the water because most directions  call for 2 cups water to 1 c. rice, but I have better luck with 1 1/2 cups.  Serves 4.

Curried Apricot or Peach Chicken

Chicken:  may be whole, cut-up; skinless thighs, or boneless, skinless chicken breasts-enough for 4-6 people
1 bottle (8 oz.) bottle Catalina Dressing or make your own.
1 (10-12 oz.) jar apricot or peach jam
5 T. onion soup mix
1/2 –1 t. curry powder

Place chicken in a foil-lined baking pan.  Combine Catalina Dressing, jam, onion soup mix, and curry powder.  Pour over chicken.  Bake at 350 degrees 45 minutes to 1 1/2 hour depending on what chicken parts you use.  Sauce is good served over rice or couscous.  Makes 4-6 servings.

Do It Yourself Groceries-Cream Soup Mix

Because I am posting a recipe on Saturday that originally called for Cream of Chicken Soup,  and I use this homemade substitute instead, I am beginning the "Do It Yourself Groceries" series with Cream Soup Mix.

This is an economical, low-salt,  gluten-free, almost additive-free substitute for any commercial Cream Soup.  For most casseroles, I use water with the mix to make up the soup, but milk or evaporated milk can be used for a creamier consistency.

There is a range to the amount of cornstarch and instant bouillon.  Experiment until you get the amount you like best. I actually do not put dry bouillon in the mix. I prefer Better than Bouillon Organic Paste to regular bouillon, and I just use the required amount of that when I make up a recipe. That way I can use beef flavor with beef and chicken flavor with chicken or pork. My husband does not like mushrooms, but there is a mushroom flavor available. To me, the mix, made up with water, is very similar to the commercial low-fat  cream soup.

This mix is very economical, costing under $2 to make, whereas the equivalent in commercial cream soup would be $8 or so, even on sale.

Cream Soup Mix
2 c. nonfat dry milk
3/4 to 1 c. cornstarch
1/4 c. minced dried onion
1/4 to 1/2 c. instant chicken or beef bouillon

Combine all ingredients and mix well. Store tightly sealed in a cool, dry place. I keep this in the fridge. This will make the equivalent of 8 cans of commercial cream soup.
To Use the Mix: Combine 1/3 c. mix with 1 1/3 c. cold water. Either place in a saucepan and cook over low heat until thickened or place in a microwave-safe container and heat on high for 2-3 minutes, stir, heat 2-3 minutes more until mixture thickens.

The amount of the additions below will add much more to the soup than the amount in a can of commercial soup.

For Mushroom Soup: add 3/4 c. fresh, cooked or 1/2 c. canned, drained mushrooms.
For Celery Soup: add 1/2 c. minced celery that has been cooked in a little butter
For Chicken Soup: add 1/2 c. diced, cooked chicken
Cream of Vegetable Soup: add 1 c. milk and 1 c. chopped, cooked vegetables to made-up soup. You can use fresh vegetables by cooking them in the 1 1/3 c. water, mixing the Cream Soup Mix with the milk and combining the two together.
Cream of Tomato Soup:  use 1 (8 oz. can) tomato sauce as part of the 1 1/3 c. water to make up the mix.

The original recipe called for dried basil and thyme.  The range to try is 1 t. to 1 T. added to the mix. I omit this since I prefer to choose the seasonings for the dish I am making.

Saturday I will be posting a one-dish recipe using this mix.

Tomorrow we will be Cooking with the Journal.

Next Monday:  Cornell Mix

 I am linking this post to I'm Lovin' It at Tidy Mom