Super easy to make copycat dried onion soup mix, but using green onions in place of dried onions to ensure it stays low FODMAP, as well as using less ingredients than store bought packets.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Measure out all the dry spices and herbs.
In a small mixing bowl, combine all the dry ingredients. Stir well until evenly blended — you should see a uniform mix with the chives distributed throughout
Transfer the mixture into a clean, airtight jar or spice container. Label it “Low FODMAP Onion Soup Mix” and store it in a cool, dry pantry for up to 6 months.
Use this seasoning mix to enhance the flavor of meatloaf, soups, stews, gravies, and casseroles.
For a finer texture, you can grind the mixture in a spice grinder before storing.
Ensure the container is completely dry before storing the mix to prevent clumping.
For a deeper onion-garlic flavor, drizzle in 1–2 teaspoons of garlic-infused oil when cooking. (Make sure the oil doesn’t contain actual garlic pieces to stay low FODMAP.)
How long can I store this seasoning mix?
You can store this seasoning mix in an airtight container for up to 3 months.
Can I substitute fresh herbs for dried ones?
It's best to use dried herbs for this recipe as they have a longer shelf life and are more concentrated in flavor.
How much of this mix should I use in a recipe?
1 to 2 tablespoons equals one store bought packet.
Can I double or triple this recipe?
Yes, you can easily scale the recipe up to make a larger batch. Just ensure you store it in an airtight container.
