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In a quiet yet groundbreaking culinary pivot, Betoota Heights mum Karen Mitchell has declared that French onion soup mix is no longer just for soups—it’s now her go-to spice.
The 53-year-old mother of three says she stumbled upon this revelation while preparing her signature slow-cooked beef.
“I ran out of stock cubes, and the French onion packet was just sitting there, staring at me,” Karen explained.
“I thought, why not?”
Frustrated with conventional seasonings, Karen insists the soup mix outshines garlic powder and onion flakes.
“Why waste time with all that when one sachet does it all?” she said proudly. Since her discovery, Karen’s new seasoning strategy has infiltrated almost every dish she makes, from chicken drumsticks to roasted potatoes.
“It’s just so versatile,” she insisted.
“I even sprinkled it on top of some garlic bread the other night—absolutely no complaints from the kids.”
Local food snobs have been quick to scoff at her methods, but Karen remains unfazed, likening her approach to “breaking free from the shackles of conventional cooking.”
She’s even encouraged friends at Body Pump to ditch old-school spices in favour of her newfound pantry hack.
“I mean, look at what MasterChef is doing,” Karen said.
“If they can call crushed bickies a dessert crumb, I can call this a spice.”
At the time of reporting, Karen was experimenting with adding French onion mix to banana bread, describing it as a “savoury, yet sophisticated umami twist.”
