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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Onion Pretzels Recipe

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This recipe for Onion Pretzels is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks butter
1 box (2 envelopes) Lipton Onion Soup mix
16 ounce bag of sourdough pretzels
Directions:
Directions:
Melt butter in large saucepan.
Mix in the 2 envelopes of soup mix.
Break up pretzels into smaller pieces and mix into the butter/soup mixture.
Be sure to coat every piece with the butter/soup mixture.
Put the pretzels on a baking sheet and bake for one hour at 250º.
While baking, every 15 minutes, stir the pretzels.
Once cooled, store in a tight fitting container.
Preparation Time:
Preparation Time:
Prep: 5 minutes; Cook: 1 hour
Personal Notes:
Personal Notes:
The key is in the mixing. Continue to stir the pretzels until all of the pieces are coated with the butter/soup mixture. I also store in a tin container - that seems to keep them crisp and flavorful; better than a plastic container.

 

 

 

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