I have bouillon cubes and dehydrated onion, would that work?
I would use real onions if I could, but I suspect it would be fine. What are you making?
Online Community / Field Editor Manager
Feel free to reach out to me anytime!
PM me here, find me on Facebook or email me sue.stetzel@RD.com
Proudly serving as a Taste of Home Field Editor since 2009.
6 Can Chili, I don't know why I'm making it because I don't eat soup or chili when it's this hot. Our air conditioning is out and I didn't want to light the stove so I looked through my "to try" stack of recipes and found one . . . I can make it in the crock pot.
I have never used canned French Onion Soup, how does it differ from dry soup?
Six Can ChiliServes: 81/4 c Cornmeal1 t Paprika1/2 c Barbeque sauce28 oz Can whole tomatoes w/juice; cut up2 can Chili without beans; 15oz ea15 1/2 oz Can Pinto or Dark or Light Red Kidney beans w/juice15 oz Spicy Chili beans w/juice1 can Condensed French onion soupIn 3-1/2 to 4 qt crockpot, combine all ingredients; mix well. Cover; cook on HIGH for 2 to 4 or until thoroughly heated. Or cover and cook on LOW for 8 to 9 hours. TIP-For hotter chili flavor, 2 teaspoons chili powder can be added.
I would use the boullion to make the amount of beef broth needed to equal the can of soup. Then I would put 1/2 sliced onion in a skillet and saute until softened but not browned. Add the onion to the broth and continue with the recipe.
Canned French onion is very unique...and hard to find!! I like the idea of boullion, definitely saute the onions to get them really, really softened. I use it in a rice dish my Mom got from a neighbor 40+ yrs ago. My Kroger doesn't carry it...I've found it at Walmart...also at our Meijer store. In fact Meijer had it for $1/can a while back. I got 6 cans!!
© RDA Enthusiast Brands, LLC 2014