French Onion Soup Mix & Dip Mix, 1 Pound Pantry Bag
Product Details: Our rich and savory French Onion Mix makes an easy, savory soup
and creamy, irresistable dip. You can knead it into ground meat for meatloaf, meatballs,
and Salisbury steak to boost the flavor. We love it in pot roast gravy and as a
marinade rub on baked pork chops. Shelf-stable; no refrigeration required; great for
emergency food supplies, camping, RVing, and hiking.
To Make French Onion Soup: Simmer 1/2 cup mix with 2 1/4 cups water for 15 - 20 minutes.
To Make French Onion Dip: Stir 1/4 cup mix into 2 cups sour cream. Chill 2 hours before serving.
Our 1 Pound Pantry Bag (16 ounces / 454 grams) is packaged in an attractive black bag with thick walls and a fold over top. Each pound will be packaged individually.
Ingredients: onion, beef broth base (salt, autolyzed yeast, dextrose, monosodium glutamate, lactose, caramel powder, sunflower seed oil, celery, onion, garlic, cornstarch, herbs and/or spices), maltodextrin, non-GMO corn starch, natural butter flavor (non-GMO maltodextrin, sea salt, butter powder [butter (cream, salt), dry buttermilk], buttermilk, natural butter flavor, non-GMO expeller pressed canola oil, natural beta carotene coloring), non-GMO soy sauce powder (fermented soybeans, wheat, maltodextrin, salt), cane sugar, wine powder (maltodextrin, sauterne wine solids [prepared with sulfur dioxide]), roasted garlic, black pepper, ginger, natural lemon juice flavor. Contains Soy, Milk, Wheat. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 1/4 cup (29 grams) NOT per serving.
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.32 pounds / 1 pound ≈ approx. 3.13 cups
Shelf Life: 2+ Years when stored at room temperature or below in an air-tight container out of direct light
Recipe: Mushroom Meatloaf
This is my grandma's recipe, a family favorite. Enjoy!
1 lb. ground beef
1/2 cup French onion soup mix, divided
8 oz. canned or fresh mushrooms, coarsley chopped, divided
2 tsp. Worcestershire sauce powder OR 1 Tbls. liquid Worcestershire sauce
1 egg - beaten
1/2 cup dry bread crumbs
1/4 tsp. black pepper
10.75 oz. can condensed cream of mushroom soup
10.75 oz. soup can filled with water
~ Knead beef, 3 Tbls. soup mix, 1/2 of the mushrooms, Worcestershire, egg, bread crumbs, and pepper and shape mixture into a loaf.
~ Lay loaf in a 2" deep oblong baking dish.
~ Combine remaining ingredients (mushrooms oup, water, 1 Tbls. soup mix, and 1/2 of the mushrooms) and pour over the meat loaf.
~ Bake in a 400 degree oven for 1 hour, or until internal temperature reaches 160 degrees.