Slow-Cooker Homemade Onion Soup Mix
Equipment
- Mixing bowl To blend all dry spices.
- Whisk or Fork Ensures even mixing and breaks up clumps.
- Airtight jar or container Keeps your dry soup mix fresh and shelf-stable.
- Measuring spoons & cups Precision matters in homemade spices.
- Fine mesh sieve (optional) Helps refine texture, especially if your dried onion is too coarsely minced.
Ingredients
- Dried minced onion: ½ cup - The sweet-savory base
- Onion powder: ¼ cup - Deepens onion flavor
- Beef bouillon granules or vegetarian substitute: 2 tbsp - Rich umami boost
- Garlic powder: 1 tbsp - Adds aromatic depth
- Celery seed ground: 1 tsp - Subtle vegetal edge
- Salt: 1 tsp - Balances and enhances flavors
- Black pepper: ½ tsp - Mild heat
- Paprika smoked or sweet: 1 tsp - Color + warmth
- Dried parsley crushed: 1 tbsp - Fresh herb touch
- Sugar optional: 1 tsp - Touch of caramel sweetness
Instructions
Combine the base
- In a medium mixing bowl, empty half the dried minced onion and all the onion powder. This gives depth and onion-forward flavor.
Add the flavor boosters
- Sprinkle in the beef bouillon granules (or your vegetarian alternative), garlic powder, and ground celery seed. Stir well to start building that savory, French onion soup mix recipe vibe.
Balance with aromatics
- Add salt, black pepper, and paprika. Whisk everything together, noting the bright colors of paprika and green flecks of parsley already appearing.
Stir in herbs and sweetness
- Add crushed dried parsley and sprinkle the optional sugar if you enjoy that caramel layer reminiscent of caramelized onion soups. Stir again until evenly distributed.
Refine texture (optional)
- If your minced onion has large chunks, use a fine-mesh sieve to sift out oversized bits so the soup mix dissolves evenly in a crockpot or water.
Store and label
- Transfer your mixture to an airtight container or resealable bag. Label with contents and date. This mixture stays fresh for up to 6 months in a cool, dry pantry.
Use in crockpot recipes
- Generally, use ¼ cup of your dry soup mix per 1–1.5 lbs of meat or veggies. Sprinkle over the top in the crockpot, add about ½–1 cup of broth or water, then cook per your recipe (typically 6–8 hours on low).