i don’t like bits of onion things in my dip, so i only use the powder. using the sifter i empty the envelope, sift the contents over the half the sour cream. once only the dried bits are left in the sifter, i add the rest of the sour cream, and stir like a butter churn. i would put the onion bits in a container for my mum.
for those who are out of range of lipton’s pm me, i could post a box or 2, for scientific research.
That’s a crying shame. I suggest some boxed beef broth, the low sodium kind, next time, with maybe some minced dried onions. Or grill some fresh onions.
I think they’re adding more salt to stuff. I mean, have you looked at the package labels lately? You can easily consume a day’s salt intake in one sitting.
I think even in the last few years things have gotten saltier and anything that’s spiced has gotten overspiced. There’s no subtlety to foods anymore. Even the store made marinated meat that I used to love has gotten too salty and I’ve actually started to salt my food more in the same period so I’m less sensitive to salt. I would love to check out some old packaging to compare the sodium amounts.
Check the store brand onion soup mix if you can, ours had less sodium than Lipton and Mrs. Grass.
Growing up in NE Ohio we never had to suffer through having to make dip or whatever that nonsense is, as we always had Lawson’s Chip Dip at parties.
I’m sure things have more salt these days. More sugar, too.
Salt and sugar are cheap.
I’d suggest using HALF as much soup mix, and a tablespoon or more of granulated onion. And let it sit overnight in the fridge.
~VOW
I think so. Nestle lie about that chocolate milk drink that they make in Oz and label “Milo”.
QFT (and I tried after my MIL sent us several packets of the wrong Maggi Onion Soup). The closest thing I found was a creamy onion gravy (Colmans Onion Sauce, made up with milk) thing in Sainsburys I once found, but it was a bit too sweet. Ah well.
Si
It’s not just ‘me’, getting more sensitive to salt as I age. It was all over the news this morning how much salt is in food. Especially bread. Not that bread is especially salty, but we eat more of it. My elderly mom LIVES on bread, frozen pizza, and soup (despite all my efforts to get her to eat healthier). I think there should be a serious change among the processed food manufacturers to decrease salt, the population is aging and that salt is bad for us. Why so much salt in stuff - does it make the product cheaper to produce? (When I make a rice or noodle thing out of a packet, like Rice-A-Roni, I will dump it in a colandar and sift out the salt seasoning, and add half that amount to the rice/noodles. The taste is similar, though of course blander.)
Salt and sugar (and for this issue, I’m including high fructose corn syrup with sugar) are both flavor enhancers. They don’t just add saltiness or sweetness to food, but enhance other flavors. Salt and sugar are cheap ways to boost flavor without all that trouble of getting quality ingredients and cooking them properly. This is why you’ll find HGFS in a lot of foods that wouldn’t seem to need any sweetening.
Now, I love salt and sugar, in the proper proportions. But I don’t know how many times I’ve tasted an old favorite food and found that it’s been reformulated into inedibility.
I guess, what immediately pops to mind with a lot of these comments, is:
Doesn’t anybody actually taste while they are preparing food?
Yes, I understand the recipe concept, but even following recipes, I am constantly tasting whatever I am preparing. When using dried spices, or powdered ingredients, I’ll taste them on the tip of my finger before adding them, just to get an idea of how powerful (or weak) they are.
Am I the only one that adds cottage cheese to the sour cream/cream cheese/ onion soup mix? I think the last time I made it I used a low sodium Lipton mix but might have been a different brand.
I like to dip tortilla chips or pretzels in it, I almost never eat potato chips.