Best French Onion Salt Recipes

French Onion Salt image

Provided by Heidi Swanson

Yield Makes ½ cup

Number Of Ingredients 5

¼ cup dried minced onion
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon fine-grain sea salt
3 tablespoons chopped dried chives

Steps:

In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.

Sea Salt and Black Pepper Chips and French Onion Dip image

Provided by Food Network

Time 2h

Yield 15 servings

Number Of Ingredients 12

1 tablespoon grapeseed oil
1 yellow onion, finely diced
1 red onion, finely diced
1/2 cup dry sherry
1/2 cup dry white wine
4 cups sour cream
3 tablespoons salt
1 teaspoon ground black pepper
1 bunch scallions, sliced 1/4-inch-thick
2 potatoes, unpeeled, preferably Kennebec
1 gallon canola oil
Sea salt and black pepper

Steps:

For the dip: Heat the oil in a medium pan set over medium heat. Add the yellow onions and half of the red onions and saute, stirring occasionally, until caramelized, about 20 minutes. Add the sherry and wine and cook, stirring continually, until the liquid reduces completely, about 20 minutes more. Refrigerate until completely cool, 15 to 30 minutes.
Add the chilled onions, reserved red onions, sour cream, salt, pepper and scallions to a large bowl. Serve at room temperature.
For the chips: Slice the potatoes into chips on a mandoline, about 1/8-inch-thick.
Put the oil in a 3- to 5-gallon pot. Bring the oil to 325 degrees F. Fry chips, turning occasionally, until golden brown and all the little bubbles around the chips stop forming, about 15 minutes. (Those bubbles are an indicator of moisture. If you take them out before they're done, your chips will be soggy.)
Drain chips on paper towels and season with sea salt and black pepper. Serve with dip.

Jonesy's French Onion Soup(Low Salt) image

Provided by Chef Reg Jones

Categories < 4 Hours

Time 1h30m

Yield 6 bowls, 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons becel margarine
3 tablespoons olive oil
5 large onions (peeled and sliced thin, save a handful for later)
1/8 cup water
3 sprigs fresh thyme
8 cups reduced-sodium chicken broth or 8 cups low sodium beef broth
1 teaspoon pepper
6 slices multi-grain bread (toasted) or 6 slices French bread (toasted)
2 cups swiss cheese, Gruyere (shredded) or 2 cups cheddar cheese (shredded)

Steps:

Caramelize the onions by putting the onions in the oil and margarine in a large Dutch oven or soup pot with the water and pepper. Cover with a tight lid. Let the onions soften and sweat over medium heat about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and slowly caramelize the onions, stirring frequently for about one hour. Onions should be brown in color when ready and reduced in quantity to almost one half.
At this time, add the broth and thyme. Also add a small bit of raw onion if desired for body and appearance. Boil and bit longer to soften these.
Season again with pepper to taste.
Preheat the oven broiler. Ladle the soup into oven proof soup bowls. Fit a slice of the toasted bread on top. Sprinkle with the cheese.
Place bowls on cookie sheet.
Broil till cheese melts and turns golden.
---------ENJOY THIS GREAT SOUP----------------.

Nutrition Facts : Calories 551.3, Fat 29.9, SaturatedFat 12.3, Cholesterol 49.7, Sodium 419.5, Carbohydrate 43.5, Fiber 6.2, Sugar 11.8, Protein 31.5