Dried soups became an essential part of store-cupboard cookery in the 1950s. Unilever’s Continental brand was Maggi’s principle competitor. Their French Onion Soup was most famously used to make the ubiquitous French Onion Dip, while the chicken noodle variety contributed to quasi-Chinese dishes.French Onion Dip was popular for ’50s drinks parties as it only had two essential ingredients (both of which were likely to be on hand) and took just a few minutes to make. The recipe was as follows:
1/2 lb pack of Philadelphia cream cheese (250g in today’s metric world)
Packet of Continental French Onion Soup
Have the cheese at room temperature for easy mixing.
Put both ingredients in a bowl and mix.
Serve surrounded by your choice of dry biscuits