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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 24 |
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You can prepare soup, make dips and even season meats with this handy mix from June Mullins of Livonia, Missouri. My grandchildren really enjoy it as a coating on oven-roasted potatoes, she says. It's an inexpensive substitute for the envelopes you get at the store. Ingredients:
3/4 cup dried minced onion |
1/3 cup beef bouillon granules |
1/4 cup onion powder |
1/4 teaspoon sugar |
1/4 teaspoon celery seed |
for onion soup: |
4 cups water |
for roasted potatoes |
6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes |
1/3 cup olive oil |
for onion dip: |
2 cups (16 ounces) sour cream |
assorted raw vegetables, chips or crackers |
Directions:
1. Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).
2. To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 3 servings.
3. To prepare roasted potatoes: In a bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 35-40 minutes or until tender, stirring occasionally. Yield: 6 servings.
4. To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Refrigerate for at least 2 hours. Serve with vegetables, chips or crackers. Yield: 2 cups.
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