We grew up with a packet of onion soup mix being used in just about anything you could think of (and some things you probably shouldn’t). But, because of that, we have a soft spot for it, so much so that we needed to recreate a homemade version filled with ingredients we trusted for everything from our French Onion Meatballs to a basic onion dip. This is the homemade French onion soup mix recipe we built for the Girl Carnivore kitchen, and once it’s sitting in a jar on your counter, the Lipton box stops making the shopping list.
We built the ratio to match one full packet exactly, so it drops into any recipe that calls for onion soup mix with zero conversion math. It is the same blend baked into our French Onion Meatloaf, and after running it against the paper packet, this version won on salt control, honest ingredients, and flavor.
🔪 Ingredients for Homemade French Onion Soup Mix
- Dried minced onion
- Onion powder
- Garlic powder
- Beef bouillon powder (or beef base powder): this is where the packet’s deep umami comes from; check the label if you need a gluten-free version, brands vary on whether they add wheat
- Sugar: balances the salt and bouillon; skip it and the mix leans sharp instead of rounded
- Kosher salt: taste your bouillon powder first; some brands run salty enough that you can cut this back
- Black pepper
📝 How to Make Homemade French Onion Soup Mix
- Combine the spices
Add the dried minced onion, onion powder, garlic powder, beef bouillon powder, sugar, salt, and pepper to a small bowl. - Mix thoroughly
Whisk or shake until the color is even, and no clumps of bouillon powder remain; that is your sign it is ready. - Store or use it now
Transfer to an airtight jar, or use the entire batch right away in place of one store-bought packet.
🔄 Substitutions & Variations
- No beef bouillon powder: a crumbled beef bouillon cube works the same, crush it fine so it dissolves evenly into the mix. Just taste to check the salt levels before adding more.
- Watching sodium: use a low-sodium bouillon powder and cut the kosher salt by half, then taste the finished mix before using a full batch in a recipe.
- No dried minced onion: onion flakes are the same product under a different label, use them interchangeably.
💡 Meat Nerd Tips
- Double or triple the batch. The dry mix keeps for months, so mix a bigger jar once and you always have a packet’s worth ready to go.
- Taste your bouillon powder before you salt. Brands vary widely on sodium; some need the full half teaspoon of kosher salt, others need none at all.
- Crush the onion flakes finer for dips and gravies. A finer texture blends smoother into sour cream or a pan sauce; whole flakes are fine for meatloaf and meatballs, where they rehydrate as they cook.
- One batch equals one packet. Anywhere a recipe calls for “1 packet French onion soup mix,” use the entire batch, no conversion math required.
🍽️ What to Make with Homemade French Onion Soup Mix
- French Onion Meatloaf: the recipe this mix was built for, caramelized onions and melted Gruyère over a juicy loaf.
- French Onion Burgers: stir a spoonful into the patty mix and the whole burger tastes like the soup, not just the onions on top.
- French Onion Meatballs: the same savory backbone in bite-size form, finished with melted cheese.
- French Onion Soup with Roasted Bone Marrow: skip the meatloaf altogether and whisk the whole batch into hot beef broth for the real thing.
- French onion dip: stir the full batch into sour cream and chill, it tastes like the soup did all the work.
- More homemade mixes: if skipping the spice aisle is your thing now, try our Carne Asada Seasoning next.
🧊 Leftovers and Storage
- Store in an airtight jar or spice container in a cool, dark pantry for up to 6 months.
- Keep it away from the stove and any steam; moisture clumps the bouillon powder fast.
- Give it a shake or stir before each use if it has settled.
One jar replaces the paper packet for good, and every French onion recipe on this site starts right here.
Prevent your screen from going to sleep
- Makes the equivalent of one 1-ounce packet of French onion soup mix (about 4 tablespoons total).
- Store airtight in a cool, dry pantry for up to 6 months.
- Check your bouillon powder’s label if you need this gluten free; brands vary on whether they contain wheat.
- Use anywhere a recipe calls for 1 packet of French onion soup mix: meatloaf, burgers, meatballs, dip, or the real soup.
Serving: 1serving | Calories: 82kcal | Carbohydrates: 19g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 1692mg | Potassium: 283mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 9mg | Calcium: 59mg | Iron: 1mg
Quick Summary
Homemade French onion soup mix swaps seven pantry staples for one paper packet, no math involved. Stir dried minced onion, onion powder, garlic powder, beef bouillon powder, sugar, salt, and pepper together, store it airtight, and use the whole batch anywhere a recipe calls for one packet: meatloaf, burgers, meatballs, dip, or the real soup.
❓ FAQs
This recipe is built to equal one full store-bought packet, about 4 tablespoons total. Use the entire batch anywhere the recipe calls for one packet, no measuring required.
Yes. A crumbled beef bouillon cube works the same if you crush it fine, or swap in vegetable bouillon powder for a vegetarian version. The color runs a little lighter, but the onion flavor still carries.
Stir the full batch into 16 ounces of sour cream and chill for at least 30 minutes before serving. It comes together faster than any store-bought dip mix and you control the salt.
Up to 6 months stored airtight in a cool, dry pantry. The onion flavor is strongest in the first few months, so a smaller batch made more often beats one giant jar.
Whisk the whole batch into 4 cups of hot beef broth and simmer 5 minutes. Top with a broiled cheese toast and you have a bowl of French onion soup with almost no prep.