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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
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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.
