Dry onion soup mix is one of those ingredients that shows up in more recipes than you expect. Pot roast. French onion dip. Slow cooker chicken. Meatloaf. Pasta salad dressing. It is a flavor shortcut that home cooks have been reaching for since Lipton put it in a packet in the 1950s.
This homemade version makes 12 packets worth in one batch using eight pantry spices. Store it in a mason jar and scoop out what you need — no more running to the store mid-recipe because you used the last packet two weeks ago.
What is dry onion soup mix?
Dry onion soup mix is a blend of dehydrated onion, beef bouillon, onion powder, garlic, and a handful of spices. When stirred into hot water it makes a quick onion soup. When stirred into sour cream it becomes French onion dip. When sprinkled over a pot roast before slow cooking it builds a deep, savory crust and flavors the braising liquid.
It is essentially a concentrated seasoning packet built around beef and onion flavor. The dehydrated onion pieces rehydrate during cooking and add both flavor and texture. The beef bouillon provides the rich, savory base that makes everything it touches taste more complex.
What is in this blend?
Here’s the replacement for the “What is in this blend?” section:
What is in this blend?
Eight ingredients make up this mix — all standard pantry items you likely already have.
Dry minced onions are the main ingredient and what gives the mix its texture. They rehydrate during cooking and add real onion pieces to soups, dips, and braises rather than just onion flavor. Beef bouillon powder is the savory backbone — the ingredient that makes everything this mix touches taste richer and more complex. Use a good quality bouillon here because it drives most of the flavor.
Onion powder intensifies the onion flavor beyond what the minced pieces provide on their own. Garlic powder rounds out the base and adds depth. Celery seed is the quiet ingredient most people cannot identify but would immediately notice if it were missing — it is what makes this taste like the classic store-bought version. Black pepper, paprika, and a small amount of salt round out the seasoning.
One important note on salt — beef bouillon is already high in sodium. Taste your finished dish before adding any additional salt. If you are cooking for someone on a low-sodium diet, the sodium note section below covers how to adjust.
How much equals one store-bought packet?
Three tablespoons of this mix equals one standard Lipton onion soup packet. That is your go-to conversion for any recipe that calls for one packet of dry onion soup mix.
The batch makes approximately 12 packets worth, which fills a quart mason jar. Label it with the conversion right on the jar — 3 tablespoons equals 1 packet — so you never have to remember it mid-recipe.
How to use dry onion soup mix
| Use | Amount | How |
| Onion soup | 3 Tbsp (1 packet) | Stir into 2 cups boiling water, simmer 10 minutes |
| French onion dip | 3 Tbsp (1 packet) | Stir into 2 cups sour cream, refrigerate 1+ hour before serving |
| Pot roast | 3 Tbsp (1 packet) | Sprinkle over roast before slow cooking or add to braising liquid |
| Slow cooker chicken | 3 Tbsp (1 packet) | Sprinkle over chicken with a can of cream of mushroom or cream of chicken |
| Meatloaf | 3 Tbsp (1 packet) | Mix directly into the meat before forming the loaf |
| Meatballs | 2 Tbsp | Mix into the meat mixture for savory, well-seasoned meatballs |
| Burgers | 1-2 Tbsp per lb | Mix into ground beef before forming patties |
| Roasted potatoes | 2 Tbsp | Toss diced potatoes with oil and the mix before roasting at 400F |
| Pasta salad dressing | 1-2 Tbsp | Whisk into olive oil and red wine vinegar for a savory dressing |
| Vegetable dip | 3 Tbsp (1 packet) | Stir into Greek yogurt or cream cheese as a lighter dip option |
| Gravy base | 2 Tbsp | Whisk into beef broth and simmer with a cornstarch slurry |
| Seasoning salt substitute | 1 tsp | Sprinkle on grilled or roasted meat for an instant flavor boost |
| Bread and rolls | 2 Tbsp | Add to dough for savory onion-flavored bread |
The famous slow cooker pot roast method
This is the recipe that made dry onion soup mix a pantry staple for millions of home cooks. Place a three to four pound chuck roast in your slow cooker. Sprinkle three tablespoons of the dry mix over the top. Add one can of cream of mushroom soup and half a cup of beef broth or water. Cook on low for eight to ten hours or high for four to five hours.
The mix seasons the meat, flavors the braising liquid, and thickens slightly as it cooks. The result is fork-tender beef with a rich, savory gravy built right in. Serve over mashed potatoes or egg noodles.
You can also add quartered potatoes, baby carrots, and celery directly to the slow cooker for a complete one-pot meal.
French onion dip from scratch
Stir three tablespoons of the dry mix into two cups of sour cream until completely combined. Cover and refrigerate for at least one hour before serving — the mix needs time to rehydrate and the flavors need time to develop. The longer it sits the better it tastes. Overnight is ideal.
For a lighter version, substitute Greek yogurt for half the sour cream. For a richer version, use cream cheese blended with a little sour cream. Serve with potato chips, crackers, or raw vegetables.
A note on sodium
This blend is salty because beef bouillon is inherently high in sodium. One three-tablespoon serving contains a significant amount of salt from the bouillon alone. If you are cooking for someone on a low-sodium diet, substitute low-sodium or no-sodium beef bouillon and reduce or omit the added salt entirely. The flavor will be milder but the blend will still work well in most applications.
Storage
Store in an airtight quart mason jar at room temperature away from moisture and heat. The dry mix keeps well for up to one year. Label the jar with the date and the conversion ratio — 3 tablespoons equals 1 store-bought packet — so you always know how much to use.
The dry minced onions can absorb humidity over time and cause slight clumping. This is normal and does not affect flavor or safety. Break up any clumps with a spoon before measuring.
Frequently asked questions
How much homemade mix equals one Lipton onion soup packet?
Three tablespoons of this homemade mix equals one standard Lipton or store-bought dry onion soup packet. Most recipes that call for one packet need three tablespoons. Write this conversion on the label of your storage jar so you never have to look it up mid-recipe.
Can I use chicken bouillon instead of beef bouillon?
Yes. Chicken bouillon produces a lighter, less intensely savory flavor. It works well for recipes where beef flavor would be too heavy — chicken dishes, lighter dips, and pasta salads. For pot roast and meatloaf, beef bouillon is the better choice since it matches the flavor profile of the classic store-bought version.
Can I make this lower sodium?
Yes. Substitute low-sodium or no-sodium beef bouillon and reduce or eliminate the added salt. The mix will be noticeably less salty but still flavorful. You can also add salt to individual dishes to taste rather than having it built into the mix, which gives you more control.
How long does French onion dip need to chill?
At least one hour, but longer is better. The dry minced onions need time to fully rehydrate in the sour cream and the flavors need time to meld. Overnight in the refrigerator produces the best result. The dip will keep for up to five days covered in the refrigerator.
Can I use this in a slow cooker without adding liquid?
Not on its own — the dry mix needs some liquid to dissolve and distribute evenly. For pot roast, at minimum add half a cup of broth or water along with the mix. If your recipe already includes a canned soup or other liquid ingredient, that may be enough. Adding the mix completely dry to a slow cooker without any liquid can result in uneven seasoning and the bouillon staying granular rather than incorporating into the dish.
What is the difference between this and onion powder?
Onion powder is a single ingredient — dehydrated ground onion. Dry onion soup mix is a full seasoning blend that includes onion powder plus dehydrated onion pieces, beef bouillon, garlic, celery seed, and other spices. They are not interchangeable. Onion powder adds onion flavor only. This mix adds onion flavor plus savory beef depth, garlic, and the complex seasoning profile that makes pot roast and French onion dip taste the way they do.
Can I use this to make actual onion soup?
Yes. Stir three tablespoons into two cups of boiling water and simmer for ten minutes. For a more authentic French onion soup, saute sliced yellow onions in butter until deeply caramelized — about 30 to 40 minutes — then add two cups of beef broth and two tablespoons of the mix. Top with a crusty bread crouton and melted Gruyere or Swiss cheese under the broiler.
Is this gluten-free?
It depends on your bouillon. Most commercial beef bouillon contains wheat as a filler or anti-caking agent. Check your bouillon label carefully. If you need a gluten-free version, use a certified gluten-free beef bouillon or substitute coconut aminos powder as a savory base. All other ingredients in this blend are naturally gluten-free.
More pantry mixes to keep on hand
- Homemade Cream of Anything Soup Mix — replaces any canned cream soup
- Homemade Cheese Sauce Mix — six ingredients, ready in five minutes
- Homemade Chicken Gravy Mix
- Homemade Brown Gravy Mix
- Buttermilk Ranch Seasoning Mix
Homemade Dry Onion Soup Mix
Ingredients
- 2 cups dry minced onions
- 1 cup beef bouillon powder or granules
- 1/4 cup onion powder
- 2 tablespoon garlic powder
- 1 teaspoon celery seeds crushed or ground
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
- Add all ingredients to medium-sized bowl and stir to combine.
- Store in an air-tight container in a cool, dry place.
- To make onion soup, combine 3 tablespoons of mix with 4 cups of water (or broth).That gives you about 4 servings of onion soup, just like the classic Lipton packets.Creamy Onion Soup (Variation)To Prepare (about 4 servings):3 tablespoons Homemade Dry Onion Soup. Mix 3 cups water (or broth), 1 cup milk (dairy or non-dairy)Directions:In a medium saucepan, whisk together the dry onion soup mix and water/broth. Bring to a gentle boil, then reduce to simmer for 10–12 minutes. Stir in the milk and simmer another 3–5 minutes until warmed through and creamy. Serve hot with crusty bread, croutons, or melted cheese on top.
- To Make Dip: Combine 3 tablespoons of the mix with 1 cup of sour cream and let it sit for 30 minutes to create a quick and tasty dip for chips and veggies.
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