French Onion Soup Mix

This recipe makes 8 cups of soup and 2-3 cups of powder

Directions:

1. Cut 6 onions (or 4 pounds) into ¼-inch strips lengthwise.
2. Lightly spray the bottom of a Dutch oven with oil or coat it with broth of your choice.
3. Add the onions to the Dutch oven, cover with a lid, and bake at 400°F for 1 hour.
4. After 1 hour, stir the onions and scrape down the sides of the pot.
5. Return the pot to the oven, partially covered, and continue baking for 1½ hours. Stir partway through.
6. Continue baking until the onions have developed a dark crust, reduced in volume, and no liquid remains. If needed, cook off any remaining liquid on the stovetop.
7. Add 6 cups of broth and 2 cups of water to the Dutch oven.
8. Add 4 to 6 sprigs of thyme, 1 bay leaf, and a pinch of salt.
9. Bring the mixture to a boil on the stovetop, scraping the crust from the sides of the pot as it heats.
10. Once boiling, cover the pot and simmer for 30 minutes.
11. Remove from heat and discard the thyme sprigs and bay leaf.
12. Line freeze dryer trays with pre-cut parchment paper to prevent sticking.
13. Pour the soup mixture onto the trays and pre-freeze until solid.
14. Freeze dry (Cycle time is approximately 34 hours) 

Rehydration:

For French onion soup, mix 2 oz (about 1–2 cups freeze-dried mixture) with 4 cups water and adjust to taste.

For French onion dip, combine 2 oz (1–2 cups mixture) with 1½ cups sour cream and a pinch of parsley. Adjust seasoning as desired.

Notes:

A standard Lipton Soup packet contains 2 oz of mix. Assuming 2 servings for nutritional information.

Enjoy the French onion dip with potato chips, fresh veggies, pita chips, pretzels, crackers, or toasted baguette slices.

Nutritional Value Per 1 serving of soup

Calories: 225 g  Protein: 8.5  g   Fat: 4.2 g   Carbohydrates: 42.5 g   Sugar: 38.1 g          Fiber: 15.4 g

Cycle times & rehydration for reference only. Your results may vary.