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. The sodium content will be better than with the name brand packet, but bouillon is still high in sodium. Keep in mind that the following recipe makes the equivalent of 4-1/2 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, but seasoning your recipe with a measured amount of salt at the end can be done.)
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.
- 3/4 cup dried minced onions (onion flakes; found in the spice aisle)
- 1/3 cup beef bouillon powder (see notes)
- 1 tablespoon plus 1 teaspoon onion powder
- 1/4 teaspoon celery seeds
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon paprika
- Chop or grind the celery seeds to break them up a little. (I find this easiest to do with my chef's knife.)
- Mix all ingredients. Some brands of bouillon may be a bit clumpy, In this case, break up the clumps.
- One packet of the purchased mix equals 1 ounce or about 1/4 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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