Ingredients:

  • 2 medium yellow onions, finely diced (approx. 300g / 10.5 oz)
  • ¼ cup beef bouillon granules (approx. 35g / 1.2 oz)
  • 2 tablespoons dried onion flakes (approx. 10g / 0.35oz)
  • 2 tablespoons dried parsley (approx. 5g / 0.17oz)
  • 1 tablespoon onion powder (approx. 7g / 0.25 oz)
  • 1 teaspoon celery seed (approx. 2g / 0.07 oz)
  • ½ teaspoon black pepper (approx. 1g / 0.035oz)
  • ½ teaspoon sugar (optional, for a touch of sweetness; approx. 2g / 0.07oz)
  • ¼ teaspoon turmeric powder (optional, for color, approx. 0.5g / 0.017 oz)

Instructions:

  1. Finely dice the yellow onions. You can use a food processor, but don't over-process them into a paste.
  2. Spread the diced onions in a single layer on a baking sheet lined with parchment paper. Bake at the lowest oven setting (around 170°F/75°C) for 3-4 hours, or until completely dry and crispy, stirring occasionally. Alternatively, use a food dehydrator according to the manufacturer's instructions.
  3. In a large mixing bowl, combine the beef bouillon granules, dried onion flakes, dried parsley, onion powder, celery seed, black pepper, sugar (if using), and turmeric (if using).
  4. Once the dehydrated onions are completely cool, add them to the bowl. Crumble them slightly if they're in large pieces.
  5. For a finer texture, pulse the mixture in a food processor a few times. Be careful not to over-process.
  6. Transfer the homemade onion soup mix to an airtight container and store in a cool, dry place.