French onion soup dry mix originated as a convenient adaptation of the classic French onion soup, which dates back to 18th-century France. This traditional soup, known for its rich, savory broth infused with caramelised onions and often topped with melted cheese on toast of some sort, became popular around the world in the mid-20th century. The dry mix version was developed to capture the essence of the soup in a quick and easy form, allowing people to enjoy its flavors without the lengthy preparation process. Commonly used as a base for soups, stews, and casseroles, the dry mix is also a popular seasoning for meats, vegetables, and dips, adding a depth of flavor with minimal effort. It was one of my all time pantry staples as a young mum and as much as I enjoyed the French Onion dip along with everyone else, I am pretty sure in hindsight it was full of some stabilisers and other nasties that I now would wonder about. (Thus the Thermomix does it again, makes my life harder, before making it easier!)
Having avoided purchasing the packet mix for years, I decided to make a dry soup mix to see if it would get me across the line on several of the recipes I have missed from the family repertoire! Watch this space in the coming months, I am pretty sure you will need a few batches of this in the cupboard. It is easy to double up, no Thermomix required. Just an airtight jar.
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Need
- 1 Cup dried shallots (easily available at Asian grocers)
- 2 Teaspoons onion powder
- 2 Teaspoons garlic powder
- 1 Teaspoon celery seeds
- 2 Teaspoons dried parsley
- 1 Tablespoon pink salt flakes BUY
- 1 Teaspoon black pepper freshly cracked
- 1 Teaspoon dried dill
- 1 Teaspoon ground turmeric
- Caramelised Onion Relish to serve Recipe
Do
- 1
Place all ingredients except the relish into an airtight jar and give it a good shake.
- 2
Store in the jar in a cool dry place.
- 3
To make French onion soup, use about ¼ cup onion soup mix per 2 cups of heated beef stock. Add a spoonful of our caramelised onions for extra flavor.
