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.
This item ships for $5
along with anything else in the same order. Click here for offer details.
Our 5 Pound Bulk Bag (80 ounces / 2.27 kg) is packaged in a clear
value-priced bag with a twist-tie closure. Quantities of 2 or more will be
packed into 1 bag.
Ingredients: dried onion, maltodextrin, instant beef style broth (salt, autolyzed yeast, dextrose, monosodium glutamate, potato flour, lactose, caramel powder, sunflower oil, celery, onion, garlic powder, corn starch and herbs.), corn starch, non-gmo soy sauce powder (maltodextrin, sauterne wine solids prepared w/ sulfur dioxide), sea salt, roasted garlic, butter powder [butter (cream, salt), buttermilk], buttermilk solids (whey solids, buttermilk powder, nonfat dry milk), spices, nat. lemon juice flavor, nat. butter flavor, canola oil, nat. colors. Contains Soy, Milk, Wheat. Packaged in a facility that also
handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
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.
