Does anyone really make onion soup from Lipton's mix?

10 years ago

I know many will say they would faint at the idea of onion soup mix in their home, I do keep some and use it in burgers or meatloaf, occasionally if I need to do a roast in the crock-pot and once in a while dip.

I make homemade French Onion Soup and it is fabulous if you ask me. DH, I and his daughter though had that conversation about if anyone really used the soup mix for soup. I can't imagine the soup without caramelized onions.

Just curious!

Featured Answer

carol_in_california

10 years ago

I did....once.

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Comments (37)

pekemom
10 years ago
I don't have any right now, but I usually would put it in hamburger meat.
anoriginal
10 years ago
Can't remember ever not having it in pantry?? Often have several boxes... thought I was running out? Doesn't have to be Lipton's either... store-brand is just fine.

BUT I agree about REAL onion soup needing caramelized onions. Once discovered a 5 lb bag of onions that got "lost" in my impeccably organized kitchen. Didn't find them with my nose, nothing rotting, but a LOT of sprouting. I'm not one to toss food very easily. I peeled, sliced (use for inexpensive mandolin), and salvaged most of the bag. Just let them do their thing for a LONG time in Dutch oven. Then put in freezer containers (measured/marked) for future soup.
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I would love to have you for dinner. All of you. I don’t know if that NYT recipe is good. Looks okay. I dont know nwhat recipes for FOS (French Onion Soup) I.ve ued before. I rarely make it because it wants butterand cheese (yum!) and I am not supposed to be eating that stuff. Usually I just cook ad hoc. Carmelized yellow onions in butter. Set aside. Beef brorh (the better quality, the better the soup. I’ve even used canned. This time I made a broth from the ribs and cartilage and fat from a prime rib roast after we had eaten the good part from it. The roast was seasoned with garlic and maybe rosemary maybe time I don’t remember and black pepper. I combined all the stuff that was not lean medium rare prime rib – – that is I cook the ribs the cartilage, the fat, anything of course pan drippings. I simmered that for about 3 hours Until the bones were clean. Then I let it cool and put it in the refrigerator overnight because I was tired. The next day but that was solidified and I could easily remove that with a slotted ladle and I said that aside for birds. I discarded the very clean bones. I filtered the rest to remove bits of gristle, meat and so on. I set that aside from my opossum. Then I again filtered the broth, this time with a very fine mesh sieve like flat ladle (a Chinese kitchen tool, widely available). That left clear, flavorful broth (~ 3.5 quarts). Usually, sans recipe, I combine the caramelized onions with the hot broth and season to taste — salt and pepper if needed, some dry sherry (drinking sherry, never cooking sherry), I forgot what else, if anything. I get some ovenproof bowls and plates ready. I grate some aged Gruyère (or aged Swiss or Jarlsberg). I turn on the broiler with rack positioned about 8 or 10 inches away. I put the hoy onion soup in the bowl, put a slice of toasted good country French bread or baguette (0r something more interesting) atop the soup (moving quickly), then put maybe 1/4 Cup of the grated cheese atp the toast and put beneath the broiler for a minute or two — until the cheese is melted. Done, ready to eat. Careful not to burn mouth on the hot cheese and soup. I have not even finished reading that NYT circa 1954 recipe. I only assume it’s good. I have the NYT cookbook but it’s hiding. I will copypasta the one I found online. You’ll likely be able to get it because I didn’t have to enter any password. We subscribe, but I’ve only been reading available news from my Apple feed and a few other links. See if you can get the link without any paywall problem. Sometimes, I quickly select the “Reader view” and then I can print that out or copypasto to a temporary Notes page. Link for nyt French Onion Soup: https://cooking.nytimes.com/recipes/1017256-french-onion-soup ETA From readers good comments, these two notes: Gonzalo2 years ago 🍷 1 Tbsp of Sherry is a very small amount, it won't add any significant flavour. Also, if Sherry boils for a long time, it completely loses its aroma. I suggest adding 2 tbsp on each individual soup dish just before broiling (that's the way people have fancy consomme in Madrid). Joanne3 years ago — Toast bread first.
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rhizo_1 (North AL) zone 7
10 years ago
With one cup of the finished soup (1/4 packet) containing close to 800 g of sodium.......not in my house! Yikes!

I love onion soup, too.
ravencajun Zone 8b TX
10 years ago
I usually have some brand of it in the house for cooking with but no never made soup from the packet. I have used it to make French onion dip with sour cream.
morz8 - Washington Coast
10 years ago
I've used it with a pot roast for a quick throw-together dinner, in small curd cottage cheese years ago as a dip (California Dip), but I'd have to say I've never made soup from it. And I love onion soup, but you're right, it needs those caramelized onions which I'll do in large batches and freeze for later when I have a bag of onions.
janey_alabama
10 years ago
last modified: 10 years ago
Never had made soup with it. But have made dip with it. Have also used it in a potato recipe.
lucillle
10 years ago
I mix it with cream cheese and then mix the cream cheese with chopped cooked spinach.
User
10 years ago
I always have a box in my cupboard. I use it to put in ground beef. I also use it on chicken (remove the skin, fry them up in butter, add a package of soup mix add water and pepper and garlic put a lid on and simmer until cooked.) YUM! I've also used it on pork roast in the slow cooker (brown the roast in butter first, put in slow cooker, top with soup mix and a can of mushroom soup. Slow cooker about 10 hours. To die for pork roast, and I HATE mushroom soup. Makes the best gravy ever.
arkansas girl
10 years ago
I make the meatloaf recipe from the box, it's delicious! That's pretty much all I use it for.
Jasdip
10 years ago
last modified: 10 years ago
I used some of the packet once........just the onions, not the powder at all, in some meat. And even that was too salty.
grainlady_ks
10 years ago
"Name Brand" cookbooks always had lots of recipes using Lipton Onion Soup Mix, the age-old pantry favorite. I always used a homemade mixture (to control the ingredients - especially the sodium content) and used it in a meat marinade, and another recipe for Oven Roasted Potatoes. My mother-in-law used it in her pot roast. It was a popular add-in to ground meat for making hamburgers, and the ever-popular onion dip recipe.

Here's a slew of recipes: http://www.liptonkitchens.com/recipes/category/1060902/beef

Ironically, the one thing I never made with it was - onion soup! ;-)
JoanMN
10 years ago
I use it for beef and pork roasts.
Jasdip
10 years ago
last modified: 10 years ago
Debby, I'm so surprised that you use the onion soup and cream of soup. You follow that strict diet and don't use processed foods, yet you use this?
Anne
Original Author
10 years ago
Thank you for all the responses. I pretty much knew the answer but interesting to hear the responses. I "try" to keep to a pretty clean diet but admit that is one of my helpers. Grainlady can I get your mix recipe? The Sandra Lee semi-homemade use lots of stuff in packets makes me sick to think of but that is one packet I buy. I would never buy a taco seasoning packet or gravy packet but somehow I make the onion soup mix ok. I could never imagine using it for actual soup but it comes in handy.
Anne
Original Author
10 years ago
BTW if anyone wants to know how I make my French onion soup.....

Tons of onions....no matter how many I start with it never seems to be enough.

I like sweet onions. Le Creuset dutch oven on stovetop with half stick of butter and olive oil, cook sliced onions on medium and then turn to low. After a while I put lid on put. Let them get brown and sweet smelling. Add beef stock. I sometimes actually put beef in my soup so then I have homemade stock. Otherwise stock in a box and supplement with either Better Than Bouillon or the other brand I can't think of that comes in a white container and water if needed.

Season to your own taste and simmer for at least an hour.

I add sherry or red wine and then simmer another half hour. Put into individual crocks. I have both those old handled ones and these cute Rachael Ray ones.

Add croutons I make from a french loaf. Olive oil and garlic and parm. in the oven to dry. Lay cheese over the crock. (I switch up the cheeses) and put under the broiler.

If you have leftover soup you can turn it into a fantastic gravy. I add in mushrooms and make a gravy that I serve with Roast Beef and Smashed potatoes and asparagus.
caseynfld
10 years ago
I only use it for making burgers and meatballs.
rhizo_1 (North AL) zone 7
10 years ago
Sounds wonderful, Anne.
Anne thanked rhizo_1 (North AL) zone 7
Yayagal
10 years ago
Anne I can't wait to try it. TY.
grainlady_ks
10 years ago
Anne-

I've used many different recipes over the years and you can find any number of them on-line. Our EHU group, back in the 70's, put together a booklet of mixes, and that was the start of making my own "convenience" foods. I generally use Herb-Ox Beef Bouillon (sodium free).

This one was shared with me recently by a low-sodium friend, if you only need a small amount.

Onion Soup Mix

http://www.lowsodiumcooking.com/free/OnionSoupMix.htm

You
can use this the same as you would a one serving envelope of one of the
commercial brands (some brands make multiple servings per envelope). Mixed with
a pint of sour cream, it makes a good low sodium dip. Make sure you read the
sour cream labels though, the amount of sodium varies widely.

1 T Minced [Dried] Onion
1 t Sodium Free Beef Bouillon
1/2 t Onion Powder
1/8 t Black Pepper
1/8 t Paprika

Combine all ingredients and store in an airtight jar or bag.

Yield: 1 Servings

~~~~~~~~~~~~~~~~~~~~~

Source: The Tightwad Gazette II

Onion Soup Mix

3/4 c. instant minced onion

4 t. onion powder

1/3 c. beef-flavored bouillon powder

1/4 t. celery seed, crushed

1/4 t. sugar

Mix all the ingredients. Store in an airtight container. To use: add 2 T. mix to 1 c. boiling water. Cover and simmer for 15-minutes. This makes a stronger soup than the store-bought mix, so you can use less.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I would also suggest using the recipe from "Miserly Meals" by Jonni McCoy - page 208. You also make your own "Broth Powder" using nutritional yeast flakes - page 213 - for a vegetarian version.

Free of charge....

Onion Soup Marinade

1 envelope onion soup mix

1/2 c. vegetable oil

1/4 c. apple cider vinegar (or any kind you like)

1 t. sugar

1 t. Worcestershire sauce

(Yield: 1 c. marinade)
eandhl2
10 years ago
Grain lady, how would you compare the quantity of any of your recipes to 1 packet of Liptons? I have a delicious chicken recipe that uses 1 packet for 6 breasts. Because of the sodium I rarely make it.
User
10 years ago
This thread made me make my chicken cooked in onion soup. :) It's simmering on the stove. YUMMERS!
User
10 years ago
last modified: 10 years ago
Jasdip, I use it for flavour. The juice from the "soup" goes down the drain. The amount of anything that goes into my body is close to nil. As for the mushroom soup, I haven't touched that since long before we started Keto. It's a big no no. I was just giving a recipe for how I *did* make my pork roasts.
User
10 years ago
last modified: 10 years ago

Low carb and maybe only up to one tablespoon might be in my chicken. We don't eat it daily. Maybe every couple of months.

I don't know how to edit out one of these two pictures. Oopsie!
User
10 years ago

Stupid phone uploaded the same photo twice. ;)
Elmer J Fudd
10 years ago
last modified: 10 years ago
Carmelized sliced onions (which take forever to do but add so much flavor and sweetness) are essential for onion soup intended to be eaten like soup. Also sherry, croutons, and browned cheese on top.

Anne's recipe looks good to me and is similar to a few that Cooks Illustrated has. Using a Le Creuset or other enameled cast iron dutch oven works very well.

I don't cook with so-called Sweet Onions because their mild flavor tends to weaken even more when exposed to heat. They're fine for eating raw.
Anne
Original Author
10 years ago
Wow, SnidleyWhiplash said something nice to me! (No offense I hope) I am honored.
Jasdip
10 years ago
I've simmered onions all day in the slow cooker, with just butter and a splash of broth. I then freeze them in bags and use in whatever recipes I want. Top burgers with them, simmer for french onion soup and put in meatloaf.
Elmer J Fudd
10 years ago
last modified: 10 years ago
Nah, anne, I try to give credit where credit is due. No offense taken at all. I like to point out opportunities to use common sense and offer fairness to others plus fight the never-ending battle for truth, justice, and the American way. But I'm no Superman, far from it.
Anne thanked Elmer J Fudd
susanjf_gw
10 years ago
if we have onion soup mix in our beef stew, it's the only added "salt"...(other than fresh celery which is sodium high)
sheilajoyce_gw
10 years ago
last modified: 10 years ago
Boyfriend loved onion soup and so I used it way back in the '60s. Now he orders it at a favorite restaurant. If I have any of the mix in the cupboard, I might throw it into a lasagna recipe I have.
glenda_al
10 years ago
It's good over sliced potatoes when baking and drizzled with some melted butter.
justlinda
10 years ago
Glenda you do magic with food, I swear! Whatever you make always sounds so good.
bob_cville
10 years ago
Just tonight I opened a can of progresso french onion soup, and it looked so disappointing and sparse I decided to doctor it up. I thinly sliced an onion, and sauteed it in butter for about 15 minutes (not nearly enough to caramelize it) I then added some brandy (because I was out of madeira) and let it cook off, I added 1 1/2 tsp of better than bouillion beef base, another slug of brandy, and then 1/2 cup of water. I brought that to a boil, and added it to the simmering can of soup.

The result was divided into two soup bowls, topped with a slice of honey wheat bread, and a pre-shredded mozerella/provolone mix that I happened to have. After three minutes under the broiler element in the microwave.

Anne or Snidley's recipes both sound like they'd would be better, but for being made quickly from what was on hand, it was pretty good.
Anne thanked bob_cville
glenda_al
10 years ago
I ordered French onion soup at Outback, the other day, and sent it back. Not good!
Elmer J Fudd
10 years ago
There are a number of good local places in your area, glenda, there must be better choices than to go to a chain like Outback.

If I recall correctly, I think not too long ago I had onion soup at Chez Fonfon. You may know the place, it has a bistro format and most everything is good.
glenda_al
10 years ago
last modified: 10 years ago
It was a group choice. I am quite familiar with all the fine dining restaurants.

Again, another negative response.

Does anyone really make onion soup from Lipton's mix?

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