Copycat Lipton Dry Onion Soup Mix Recipe

I keep this homemade onion soup mix ready for instant savory depth without the store-bought packet. One little jar makes weeknight dinners feel like I had a secret shortcut all along.

I’m obsessed with this Copycat Lipton Dry Onion Soup Mix because it gives me that salty, oniony punch I want without digging for a packet in the back of the pantry. The dehydrated onion flakes bring the little chewy bits I love, and the beef bouillon granules add that savory depth that makes dip, burgers, meatloaf, and roasted potatoes taste instantly familiar.

And honestly, I like having a jar ready for last-minute cravings. No fuss.

Just bold onion flavor that hits the same nostalgic spot as the store-bought mix, but feels way more satisfying because I made it myself. Period.

Ingredients

• Dehydrated onion flakes bring that classic oniony bite, with tiny chewy bits you’ll notice.
• Beef bouillon granules add salty, savory depth, basically the “why is this so good?” part.
• Onion powder boosts the onion flavor without adding more texture or fuss.
• Dried parsley flakes add color and a mild herby note, nothing too fancy.
• Granulated sugar softens the salty edge, so the mix doesn’t taste harsh.
• Fine salt ties everything together, but yep, it’s still a salty mix.
• Ground black pepper gives a little warmth in the background, not a big kick.
• Garlic powder adds cozy flavor, plus it makes the onion taste even better.

Ingredient Quantities

• 1/2 cup dehydrated onion flakes
• 2 tablespoons beef bouillon granules
• 1 teaspoon onion powder
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder

How to Make this

1. Measure all ingredients precisely: 1/2 cup dehydrated onion flakes, 2 tablespoons beef bouillon granules, 1 teaspoon onion powder, 1 teaspoon dried parsley flakes, 1/2 teaspoon granulated sugar, 1/2 teaspoon fine salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder.

2. Place the dehydrated onion flakes in a bowl and break up any large clumps with your fingers.

3. Add the beef bouillon granules, onion powder, parsley, sugar, salt, pepper, and garlic powder to the bowl.

4. Stir thoroughly with a whisk or fork until the mixture appears evenly distributed and uniform in color.

5. For a finer texture similar to store mix, pulse the blended mixture briefly in a spice grinder, food processor, or blender until you reach the desired consistency.

6. Sift the mix through a fine mesh sieve if you want to remove any remaining large pieces for a smoother powder.

7. Transfer the finished mix to an airtight container or spice jar, label it, and store in a cool dry place for up to 6 months.

Equipment Needed

1. 1/2 cup measuring cup and measuring spoons set
2. Mixing bowl (medium)
3. Whisk or fork
4. Spice grinder or small food processor or blender
5. Fine mesh sieve
6. Rubber spatula or spoon for scraping
7. Small funnel or transfer spoon
8. Airtight spice jar or container with lid
9. Permanent marker or labels and tape

FAQ

Copycat Lipton Dry Onion Soup Mix Recipe Substitutions and Variations

• Dehydrated onion flakes
  • Onion powder at a 3:1 ratio by volume (3 teaspoons onion powder for 1 tablespoon flakes)
  • Minced dried onion, 1:1 substitution
  • Finely grated fresh onion, gently sautéed and reduced to remove moisture, use slightly less by volume
• Beef bouillon granules
  • Vegetable bouillon granules or powder, 1:1 for vegetarian option
  • Chicken bouillon granules, 1:1 for a lighter flavor
  • Marmite or concentrated beef stock diluted to same saltiness, adjust to taste
• Granulated sugar
  • Light brown sugar, 1:1 for a hint of molasses
  • Honey powder or dextrose, 1:1 if you prefer less moisture
  • Omit entirely if you want no sweetness; increase onion or herbs slightly to balance
• Dried parsley flakes
  • Dried chives for a mild oniony note, 1:1
  • Dried cilantro for a brighter herbal flavor, 1:1
  • Dried basil or oregano for Mediterranean twist, 1:1

Pro Tips

1. Toast the dehydrated onion flakes very briefly in a dry skillet over medium heat until they become fragrant and slightly golden. It deepens the flavor and reduces any raw taste, but watch carefully so they do not brown too much.

2. If you want a truly silky powder, grind in short pulses and let the grinder rest between bursts. Overheating from continuous grinding can make the mix clump. Sifting after grinding gives the smoothest result.

3. Cut back on the beef bouillon and salt if you plan to use the mix in soups or sauces where you will add additional broth. You can always salt later, but you cannot remove excess sodium once it is in.

4. Store the mix with a small packet of uncooked rice or a food-safe desiccant to absorb moisture. Keep it in an airtight container away from heat and light and use within six months for the best flavor.