French Onion Pretzels Recipes

ONION SOUP MIX PRETZELS

Onion Soup Mix Pretzels image

I'm not exactly sure where I got this one from-it may have been a variation on the "Chex Mix" party mix. It's fast, easy to prepare & is a great snack for playing cards (good beer food!). Not for those watching sodium content.

Provided by bellisima

Categories Lunch/Snacks

Time 1h5m

Yield 6-10 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup butter, melted (I use unsalted)
1/4 cup onion soup mix (this should be equal to one envelope commercially prepared soup mix)
2 -4 tablespoons Worcestershire sauce
16 ounces plain pretzel nuggets (low salt version is great if you can find it, I've also used broken sourdough pretzel pieces)

Steps:

Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.

Nutrition Facts : Calories 139.4, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.7, Sodium 164.5, Carbohydrate 1.1, Sugar 0.6, Protein 0.2

BUTTERY ONION PRETZELS

Buttery Onion Pretzels image

"If you love the taste of onion, you'll love these zesty pretzels," writes Betty Claycomb of Alverton, Pennsylvania. "They're so crunchy and yummy they disappear fast!"

Provided by Taste of Home

Categories Snacks

Time 1h35m

Yield 6 cups.

Number Of Ingredients 3

Ingredients

1-1/4 cups butter, cubed
1 envelope (1 ounce) onion soup mix
1 package (16 ounces) chunky pretzels, broken into pieces

Steps:

In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.

Nutrition Facts : Calories 318 calories, Fat 20g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

ONION HARD PRETZELS

Onion Hard Pretzels image

Oniony hard pretzel pieces for snacking. Great for watching football, parties, picnics and get togethers. Hard pretzel pieces covered with dried Onion soup. DO NOT use any other pretzel version except hard pretzels, broken up. They just do not come out as well.

Provided by Chef Bronco

Categories < 30 Mins

Time 23m

Yield 1 bowl, 1-4 serving(s)

Number Of Ingredients 3

Ingredients

1 (15 ounce) bag hard pretzels
1 (1 1/4 ounce) package onion soup, dried
1/4 cup butter, melted

Steps:

Preheat oven to 425 degrees.
In a bowl, break up hard pretzels into bite sized pieces. Pour melted butter over and stir quickly. Pour dried Onion soup overtop and mix well.
Spread out on a large cookie sheet, trying not to have pieces touch. This assures crispiness. Bake 8-12 minutes. It depends on your oven, as some bake hotter than others. After 8 minutes, keep checking them. Do not let onion bits burn, if possible. You just want them crispy. Remove and cool completely. Store in covered container.
ENJOY!

Nutrition Facts : Calories 2051.9, Fat 57.8, SaturatedFat 31.4, Cholesterol 122, Sodium 6449.7, Carbohydrate 344.2, Fiber 13.1, Sugar 12.8, Protein 45.9

ONION PRETZELS

Onion Pretzels image

Enjoy these onion pretzels made using Original Bisquick® mix that are ready in 30 minutes - perfect to serve a group.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 32

Number Of Ingredients 6

Ingredients

2 1/2 cups Original Bisquick™ mix
1 tablespoon onion powder
1/2 cup milk
2 tablespoons vegetable oil
1 egg, beaten
1 teaspoon coarse salt (kosher or sea salt)

Steps:

Heat oven to 425°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, onion powder, milk and oil until well blended.
Gently smooth dough into a ball. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat; knead 5 times.
Divide dough into 32 equal portions. Roll each portion into pencil-like strip, about 12 inches long. Twist each strip into pretzel shape on cookie sheets. Brush with egg; sprinkle with salt.
Bake 5 to 7 minutes or until light golden brown.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 0 g, TransFat 0 g

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