One of my all time favorite foods in the world is chips and onion dip. For that reason I can't keep onion soup mixes in the house. If there is sour cream nearby I will mix them together and scoop it up with or without chips! L.O.V.E. it. While I don't keep the soup mixes in the house, there are things I love to make with it. What I discovered works best for me is to mix up a copycat version of the soup mix when I need it for a potato or dip recipe. Because I don't keep it on hand I'm able to resist temptation of living on dip for an entire week (which I would do!) but I can mix it up from scratch if I want or need to.
Homemade Onion Soup Mix
1/4 c dried minced onion
5-6 beef bouillon cubes, crushed
1/2 t onion powder
Dash of sugar
Mix the ingredients together in a small bowl or baggy. Use in any recipe that calls for 1 envelope onion soup mix.
I had a reader email to ask me for the recipe for the potatoes in the baked chicken recipe photo I posted this week. I assured her it was coming... and here it is!
5 russet potatoes, scrubbed well
1/3 c canola and/or olive oil
1 package onion soup mix (generic or brand name or homemade)
pepper
Line a 9X13" pan with foil for easy clean up later. Pour 1/3 c oil into the pan. Chop and dice the potatoes. My family likes them somewhat crisp so I dice them. If you like larger bites of potatoes, cut into 1 inch pieces. Pour all into the pan of oil and toss and mix well until the potatoes are covered. Sprinkle the onion soup mix over all, being careful to get all potatoes with at least some of the seasoning. Bake at 350 for 1 hour and 30 minutes or 375-400 for about an hour. (I bake these along side of whatever is already baking in the oven at any temperature). Bake until the potatoes are tender. Broil for 3 minutes to make them even crispier.
*NOTE*
If you are using this recipe to make the recipe for use in a dip, I've found it best to only use 4 bouillon cubes and then mix the dry onion soup mix with 2 cups of sour cream. YUM!
