French onion dip from Australia: The Cookbook (page 55) by Ross Dobson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on May 06, 2023

    There was a period in Australia, perhaps the 80's, when there was a very popular variety of dips you could make from processed foods - just mix and serve. This was one of them - a packet of dehydrated French Onion Soup, plus some sour cream; mix and serve with Jatz crackers. Feeling nostalgic, I made this today, but more than doubled the amount of sour cream (35g soup to 400g sour cream seems about right). Frankly, I was surprised that the dried soup mixes are still available. There used to be a whole rack of them in supermarkets - these days just a few remain, including French Onion. The dip brought back so many memories. I will probably never make it again, but for today, it was wonderful. [Nagi from RecipeTin Eats has a recipe online, and her ratios are better.]

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