A homemade version of this popular pantry staple is easy and economical to make for convenient use whenever needed. A single recipe makes 4½ “packets.”
Homemade versions of store-bought staples can be really useful. Sometimes, the DIY version is healthier, cheaper, and/or allows you to swap out off-limits ingredients. Most times, they taste better too.
This copycat version of the well-known onion soup packets is something I often use in a super-easy, fall-apart-tender recipe for chuck roast. (If you haven’t tried, it’s perfect for lazy weekends and casual entertaining–and I highly recommend.)
While the sodium content in this recipe will be better than the name brand packet, bouillon is still high in sodium. Keep in mind that the following recipe makes the equivalent of 4½ packets. There are sodium-free beef bouillon options if this is a concern–organic options exist as well. (Note that a sodium-free option will likely taste bland compared to what you are used to, although seasoning your recipe with a measured amount of salt may be done at the end.)
So if you have recipes tucked away for meatloaf, French onion dip, or your mom’s classic chicken and rice casserole that call for these pre-made packets, this might be reason to revisit them.
- ¾ cup dried minced onions (onion flakes; found in the spice aisle)
- ⅓ cup beef bouillon powder (see notes)
- 1 tablespoon plus 1 teaspoon onion powder
- ¼ teaspoon celery seeds
- ¼ teaspoon granulated sugar
- ¼ teaspoon freshly ground pepper
- ⅛ teaspoon paprika
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Chop or grind the celery seeds to break them up a little. (I find this easiest to do with my chef’s knife.)
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Mix all ingredients. Some brands of bouillon may be a bit clumpy, In this case, break up the clumps.
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One packet of the purchased mix equals 1 ounce or about ¼ cup of this mix. Divide into individual zipper top bags or small jars, and store in a cupboard or other cool, dark place.
- I use Herb-Ox granulated beef bouillon. If needed, Herb-Ox has a sodium-free option and organic options are available.
A family favorite with just 3 ingredients… Easy Chuck Roast in Foil
The following is an old picture where I tested an all-natural bouillon powder that was much darker in color.
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I just found this, and so excited to use your Copycat Lipton Onion Soup Mix.
I buy their regular Mix, & I try to buy the Beef Flavor one.I believe the Beef one has more flavor than the regular Lipton Mix. Is there a difference in the Bouillon ?
Should I put extra Bouillon to get that extra flavor ?
If I wanted to make it into Soup, How much water should I add ?
One box of theirs is only 2 packages. That goes fast. Thanks for this recipe.
I’m delighted the recipe will come in handy, Barb! I’ve always used the basic onion soup mix, not the beef flavored blend. You may want to try the recipe as written the first time, and then you can increase the bouillon if you’d like to play up that flavor in subsequent batches. Once made, you can use the recipe as you would the packet, whether making soup, using in meatloaf, or as spice rub in one of my family’s favorite recipes: https://fountainavenuekitchen.com/easy-chuck-roast-in-foil/. Enjoy!