#Lipton Onion Soup recipe

[eatengood]

Lipton Onion Soup Meatloaf Recipe

Make delicious food with this Lipton Onion Soup Meatloaf Recipe, which has been a family favorite for many years. Easy to prepare and always delicious.

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[unseengame]

Awesome Slow Cooker Pot Roast Recipe For a quick, cozy, and satisfying dinner, simmer this Lipton onion soup pot roast in a cream of mushroom soup gravy until it is fork-tender. 1.25 cups water, 1 package dry onion soup mix, 5.5 pounds pot roast, 2 cans condensed cream of mushroom soup

[jellybeanium124]

as long as we're picking sides for him in the arbitrary jewish food wars I've decided he's team thin noodle kugel. FIGHT ME.

A few Jewish Ed headcanons that I'm obsessed with:

He often says "yeah, there's an old Yiddish idiom that (insert highly specific string of nonsese)." No one else really believes him that "if you drink three bottles of rum in one night and bite the head off a turtle, that's called shittin' the bed, brother" is a real thing people say but he's the only one who speaks Yiddish so they can't call him out on it

He has a "super special secret" matzo ball soup mix. It's the box mix and one of the vows they exchanged before getting married was that Stede has to carry that secret to his fucking grave

A Yiddish diminutive is ending names in '-ele,' (pronounced like ell-ah, works kinda like -ito in Spanish). It's used for pet names a lot. Ed calls Stede 'Stedele' and it's adorable

He is an applesauce with latke man all the way

His favorite Jewish holiday is Purim and he and Stede coordinate elaborate couple's costumes every year. They've both been banned from acting in the Purim spiel because they're "way too intense" and "scare the children"

Every Hanukkah he makes up wildly different and insane rules for playing driedel to inflict on their goysiche friends. He'll basically be re-inventing strip poker before anyone calls his bluff

He owns finger puppets for each of the plagues and they do come out every Passover. In his truest heart Stede thinks they are not very tasteful but they bring Ed so much joy he doesn't comment on it

He will fast on Yom Kippur but he will kvetch the whole time about he's suffering more than Jesus ever did. The instant nightfall hits he gives himself a tummy ache by eating too much of the challah they bring out to tide you over as you stand in line for the actual meal. This happens every year

Sharing his Judaism with Stede helps him feel more connected to his Jewishness and he loves it. He teaches Stede how to bake challah and other traditional Jewish foods, and they get to form new traditions together for holidays. It's another thing that helps him feel a sense of community and a connection to himself

[backside-into-the-heavenly]

Crockpot Beef Tips and Noodles Recipe 🍲

Ingredients:

1 lb stew meat (or 2 lbs for extra beefy goodness!)

1 packet Lipton onion soup mix

1 packet brown gravy mix

1 (10.5 oz) can cream of mushroom soup

1 small can mushrooms (optional, but highly recommended!)

1 can beef broth (use the empty cream of mushroom soup can to measure)

Egg noodles (cooked separately)

Instructions:

Prepare the Crockpot: In your crockpot, add the stew meat, Lipton onion soup mix, brown gravy mix, cream of mushroom soup, and mushrooms (if you’re using them).

Add the Broth: Fill the empty cream of mushroom soup can with beef broth and pour it into the crockpot. Stir everything together to ensure the ingredients are well combined.

Slow Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Cook until the beef is tender, and the sauce has become rich and flavorful.

Prepare the Noodles: About 15 minutes before you’re ready to serve, cook the egg noodles according to the package directions. Once done, drain them well and set them aside.

Serve and Enjoy: Serve the tender beef tips over a bed of egg noodles, making sure to drizzle plenty of the delicious, savory gravy on top. Enjoy this hearty and comforting meal!

Prep Time: 15 mins | Total Time: 6-8 hrs (low) or 3-4 hrs (high) | Servings: 4-6

[huntingteeth]

@shatterthefragments

here's my big feelings mushroom gravy post for u

truly you can use it for anything you think you could put gravy on, but the plan for this round of gravy is to have it on top of mashed potatoes. it's also good with egg noodles or rice, on french fries and other types of potatoes. i'd honestly probably also eat it with a biscuit too. i've put it on top of a grilled portabello mushroom lol.

i make two types of mushroom gravy. one is ... a very southern church cookbook type of gravy, and the other, which i'm making tomorrow is a fancier (?) type lmao.

the first type of gravy is pulled from a recipe my grandmother used to make, which involved wrapping chicken breasts in bacon and then topping it with the gravy and cooking it. i don't eat meat anymore but i do like to pull things from my childhood and make them applicable to my current food landscape, though, and the gravy made the cut. and when i say it's a southern church cookbook gravy recipe, i'm so serious. i've definitely added mushrooms to it but the gravy itself can probably be found in at least five southern baptist church cookbooks at any given thrift shop.

it's good though! it's a can of cream of mushroom soup and three-quarters of that same can of sour cream (daisy is the brand that i swear my allegiance to). then i add (this is where it veers off) a packet of lipton onion soup mix and (lol) canned mushrooms, drained. season to taste, etc etc blah blah blah, cook through until hot. that's the mushroom gravy i make when i desperately need a comfort food. i usually have that with rice, because that's what my grandma served her chicken dish with, or egg noodles.

THE GRAVY I'M MAKING TOMORROW is fancier in terms of uh quality of ingredients, i guess? basically you take sliced mushrooms and brown them on both sides and then take them out of the pan. you get a little roux going with equal parts butter and flour -- i like to make a dark, dark roux so it takes a little more time and effort. i'm probably going to add dried thyme tomorrow because i think that's all i have, but it would be good with rosemary or sage or all three. salt and pepper to preference, whisk in vegetable broth (beef broth would also be good but ya girl's not out here eating meat) until it's the desired consistency. it'll thicken a bit as it cooks and i truly just measure on vibes. let that cook through, add back in the mushrooms. i usually also do a splash of soy sauce and liquid smoke.

[mariacallous]

There’s something to be said and appreciated about a scratch-made meal. But there’s also something wonderfully delicious and maybe a little sinful about opening up a salty packet of pre-mixed seasoning, adding it to some chicken, or brisket, or potatoes, and calling it a day.

I don’t know about you, but when I was growing up, things like onion soup mix or taco seasoning were my mom’s best friend in the kitchen. Easy, convenient and addictively delicious, that simple flavor packet could transform a meal.

What’s the secret to this brisket? Oh, onion soup mix. Wow, this dip is amazing! Oh, onion soup mix. Even recently, my Aunt Lucy made the most delicious roast potatoes. When I asked what her secret was? You guessed it: onion soup mix.

And yeah, I know it’s filled with sodium. But every once in a while, you just crave some pure, indulgent, American comfort food.

Still not convinced? Ok fine, you can make your own mix with a recipe like this. But I still say: Use that lovely, evil little packet once in a while.

Here are some favorite ways to use it:

Passover Brisket from The Pioneer Woman

Coca Cola Brisket from Leite’s Culinary

Roasted Potatoes from Lipton’s Kitchen

French Onion Chicken Drumsticks from Kids Spot

Apricot Baked Chicken from AllRecipes.com

Classic Onion Dip from Best Recipes.com

Onion Kugel

Broccoli Kugel

Onion Soup Hamburgers from Genius Kitchen

[dasspaceace]

Caduceus is baking & it smells incredible.

It's onion & cheese bread.

Recipe:

3⅓ cups flour

1 teaspoon baking soda

2 packets of onion soup mix (we use Lipton's)

1 cup of cheddar cheese

2 cups of buttermilk

Preheat your oven to 350! Mix that stuff together! Pop it in a greased & lightly floured bread tin! Add some extra cheese on top if you fancy! Bake it for an hour!

ENJOY YOUR TASTY BREAD!

[moscarific]

I've started writing down ingredient measurements and steps for the recipes I cook without thinking, too. How exactly do I make the really good oatmeal? What do I put in that fish sauce I improvised once when I was 23 and have been making ever since? The meatloaf recipe from the box of Lipton onion soup mix is taped in my recipe book, but that's not how I actually make it. It's not likely I'll forget, but I'm the only one who knows. So when I'm gone, those recipes are gone if I don't record them. If I write them down, I can pass them down to the next generation. Every family heirloom recipe started with an ancestor screwing around in the kitchen until they figured out what worked. And the stuff you're cooking when you're 20 will be the recipes you've perfected at 45.

Start a recipe book. Write that shit down.

You should be starting a recipe book. I don't give a shit if you're only 20-years-old. The modern web is rotting away bit by bit before our very eyes. You have no idea when that indie mom blog is going down or when Pinterest will remove that recipe. Copy it down in a notebook, physically or digitally. Save it somewhere only you can remove it. Trust me, looking for a recipe only to find out it's been wiped off the internet is so fucking sad. I've learned my lesson one too many times.

[eatengood]

Lipton Onion Soup Meatloaf Recipe

Lipton Onion Soup Meatloaf Recipe a family favorite for many years. This traditional recipe started in 1936. This recipe was adapted from the General Electric Kitchen Institute cookbook.

[gbest99]

https://www.walmart.com/ip/Lipton-Recipe-Secrets-Onion-Dry-Soup-and-Dip-Mix-2-oz-2-Pack/10307791

[sorcererslittledragon]

So. My immediate and emotional response to this was quite negative. Im something of a hamburger connoisseur and, regretabley, somewhat of a snob about it (im working on that part). My gut reaction was mostly from a preconcieved notion that a proper burger requires a bun. And fortunately my initial reaction did not last long at all as i was quickly able to reasses said preconcieved notions and began looking at it more analytically.

In short, i LOVE this recipe. Cooking it inside pita, while unorthodox, is inspired and an excellent method. It allows some very interesting changes to the way that hamburgers are usually cooked and has the added benefit of severely limiting the surface area that the juices can escape from, which will magnify the flavor immensely. And the spices look delicious and include all of my favorite achoices and then some, although, my preference would remove the halapeno and i would actually reccomend using dried minced onion instead of fresh. It makes them taste very similar to Lipton French Onion Soup Burgers, which i adore.

7/10 (potentially 9/10, but ill need to cook it and see.)

[recipwithnapsa]

🔥🍲 Unleash the Flavor Explosion with Our Lipton Onion Soup Recipes! 😋💥

Looking for a mouthwatering dish that will leave your taste buds begging for more? Say hello to our sensational Lipton Onion Soup Recipes! 🎉 From cozy weeknight dinners to impressive party appetizers, we've got you covered with easy-to-follow steps and ingredients you already have in your pantry! 🔥👩‍🍳

🔗 Dive into our recipe collection by clicking the link below and prepare to be amazed:

🤩

📝 Here's a sneak peek at what you'll find:

Classic Lipton Onion Soup: A timeless favorite that's both comforting and delicious!

Cheesy Onion Soup Bread Bowls: Indulge in gooey cheese goodness with every bite!

Onion Soup Stuffed Mushrooms: Elevate your appetizer game with these savory delights!

Lipton Onion Soup Pot Roast: Tender, flavorful, and oh-so-satisfying!

Prepare to impress your friends and family with these irresistible dishes! 😍 Don't miss out on the culinary adventure of a lifetime – click the link now and get cooking! 🚀 #RecipeInspiration #FoodieFrenzy #EasyCooking #DeliciousDishes #FlavorExplosion #HomeCookedMeals #OnionSoupLove #WeeknightWin #PartyPleasers #FamilyFavorites #ComfortFood #SavorySensation #TasteBudTickler #CookingMadeEasy #RecipeMagic #FoodieFriends #DinnerIdeas #AppetizerPerfection #MustTryRecipes #KitchenCreations 🍽️✨

[jessieelle]

Bagels

CHOOSE YOUR FLAVOR (if other than plain). This is for the dough portion ONLY: WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar. Use 3 Tbsp honey instead. In place of flour, use 2 cups whole wheat flour, 1/2 cup wheat germ, and about 2 3/4 cup all purpose flour, blended together. Knead with white flour. PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Use 3 Tbsp dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1 3/4 cups all purpose flour blended together. Knead with white flour. ONION BAGELS: Add 1/2 cup dried onion or 1 pkg Lipton onion soup mix to the wet mixture before adding flour. (See 'THE BAKE' if you only want some of the bagels to be onion flavor).

THE DOUGH: Using your KitchenAid with the dough hook attachement, combine the water (125F.), sugar, salt, and yeast. Add 3 cups of the flour and then the remaining flour 1/2 cup at a time until a ball forms. Knead (by hand or with the dough hook) for about 3 minutes, adding more flour a little at a time if necessary. When dough appears near desired consistency, knead in any additions for 1 minute or until incorporated. (NOTE: You can also knead till almost ready, remove the dough from your KitchenAid, and divide dough into individual (or a few each) bagels and add different ingredients to each bagel so you get a varied batch of bagels from one recipe). SUGGESTIONS: dried fruits (such as raisins, apples, cranberries), nuts, seeds, spices (such as dried minced onion or garlic), chocolate morsels or shavings, or any combination of flavorings. Knead in the ingredients until just combined, about 1 minute. Place into a lightly oiled bowl, cover with a towel and let rise (1st RISE) for 20 minutes.

THE SHAPE: Punch down dough and place on a floured work surface. Use a food scale if you want consistency, and separate dough into balls; for 8 large, 12 regular, or 16 (mini bagels). Choose a shaping method and begin: 1) THE FINGER IN THE MIDDLE METHOD: Roll each piece of dough into a ball, poke a floured finger through the center to form the hole, and then shape top and smooth sides. With the bagel on the floured counter, place your finger in the hole with the tip of your index finger touching the counter, and make small fast circles with your finger to hula-hoop the bagel around it, to widen the hole. 2) THE ROPE METHOD: Roll each piece of dough into a rope by rolling it on the bread board or between your hands. Wrap the rope around four fingers, overlap and join the ends, and turn the circle inside out. Until you get this hand movement down pat, you may have to moisten the ends to hold them together. Initially the length may be lumpy and the joint will show. It takes practice. NOTE: Keep in mind that bagels do not rise very much, so you want them to be puffy when you shape them. Don't flatten them down.

THE 2nd RISE: During the 2nd rising, the bagels will puff up slightly. Place on a baking sheet lined with parchment paper. Cover them with a plastic wrap that has been sprayed on one side with nonstick vegetable spray. Place them in a draft free location and let them rise at room temperature until puffy, about 20 minutes. NOTE: Bagels can be refrigerated at this point, should you decide to boil and bake them later, or the next morning. Leave them covered so they do not dry out. Remove from the refrigerator and allow to warm slightly while you boil water and preheat the oven.

THE BOIL: Fill a 5 quart soup pot with water 4 inches deep (you can add 2 tablespoons honey or sugar for a sweeter bagel). Drop bagels one at a time into the boiling water. Boil about 3-4 at a time or only so many that they float freely, and are not crowded. Simmer for 30 seconds (15 seconds on each side), turning with a slotted spatula. NOTE: Put the top side of the bagel down into water first, and then turn over. When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings. Remove and place them gently on a lightly greased cooling rack (that has been placed on top of a clean dish towel) for a few minutes to drain.

THE GLAZE: Choose your glaze and brush tops before placing them in the oven: 1) WATER GLAZE: Spray bagels at the beginning of the baking (using a mist bottle makes this easy), again 5 minutes after placing them in the oven and again near the end of baking. A spray (or brushing) with room-temperature tap water will yield a subtle glaze. 2) NONSTICK COOKING SPRAY GLAZE: Spray before placing in the oven and again about 5 minutes before baking time is completed. Nonstick cooking spray goes on more evenly than using a brush and yields an even glaze. 3) EGG GLAZE: Mix together 1 egg with 1 tbs. water, milk, or cream. Brush it on the bagels before they are put into the oven. 4) CORNSTARCH GLAZE: Dissolve 2 tbs. cornstarch in 1/4 cup cold water. Bring 1 cup water to a boil and whisk the dissolved solution into the boiling water until it thickens. Brush it on the bagel tops at the beginning of the baking and again as soon as you remove the bagels from the oven for a very high shine.

THE TOPPINGS: A variety of toppings can be added to the bagel before baking, either directly to the dough after settling, or after the bagel is glazed. Use as much or as little topping as you like. To brush the toppings on, use a ratio of 2-1 dry ingredients/1 water or oil. VARIATIONS: ONION- Use dehydrated onion flakes or packaged onion soup mix. 3) SEEDED- Sprinkle boiled bagels with sesame seed, poppy seed, or caraway seed (especially good on rye bagels) after using glaze and prior to baking. Poppy, caraway, sesame and celery seeds can be used directly from the jar. Just dip the bagels into a dish of seeds or sprinkle seeds on top. 4) TOASTED NUTS: Using them on (and in) bagels enhances their flavor. Walnuts, almonds, pecans or hazelnuts can be used on bagels as toppings and also added to the dough at the beginning or before they are shaped and rise the second time. 5) OATS/GRAINS: Sprinkle with rolled oats or multigrain cereal, which will brown while baking.

THE BAKE: Preheat the oven to 400°F Choose your baking surface then continue on to the steaming. 1) BAKING SHEET: Line a baking sheet with parchment paper (as it eliminates the use of oil and cornmeal and cleaning pans). Place bagels on the shelf just below the middle in the oven. 2) BAKING STONE: Place the stone on the lowest rack in your oven while preheating the oven (with stone inside). Sprinkle cornmeal on the stone. Transfer un-baked bagels to the hot surface using a wooden peel (a long-handled wooden paddle used in baking), or any flat instrument with a long handle so you don't burn yourself; wear heavy padded gloves (NOTE: you can also place parchment paper on your peel and slide it off onto the stone with the bagels right onto the peel). NOW FOR STEAMING (Optional): Place a heavy pan in the very bottom of your oven (under the bottom rack) while it is preheating. Place the bagels in the oven and then pour cold water or half a dozen ice cubes into the pan and spray the sides of the (preheated) oven with water from a spray mist bottle when you place the bagels inside (This gives the bagel tops a crisp crust and extra shine by creating steam during the first few seconds of the baking). Bake for 20-40 minutes (depending on their size) until the tops are a light golden brown.

[nochearecipebook]

French Onion Meatloaf

Meatloaf is one of those non-Cuban recipes that are found in this blog because it inspired me due to what it represents; A delicious American classic dish, and the fact that I enjoy eating it so much that I want to share its richness.

I was inspired to create this recipe in honor of French Onion Soup, which I enjoy and sample every time it’s offered in any menu anywhere I dine around the world.  And I must say that I have found some great recipes out there made to perfection.  For me, a good French onion soup has to be served very hot, its liquid must have a deep dark brown color, loaded with onions that have been caramelized, and of course covered with cheese in its traditional bowl.  But remember that this recipe is about meatloaf and not the soup.

In a large bowl, mix two pounds of ground chuck and two pounds of ground sirloin together.  Add salt, ground black pepper, one Lipton brand onion powder mix package, some leaf oregano, 2 beaten eggs, one cup of seasoned bread crumbs and one cup of water. Mix all ingredients well, form the meatloaf on top of cutting board, place it in a medium baking casserole and refrigerate for at least two hours.

To cook the meatloaf, pour a can of French onion soup over the meatloaf and bake uncovered for 30 minutes at 400 degrees, then add one can of beef consume to the casserole to make a gravy sauce, baste the meat and continue baking at 350 degrees for another hour, or until the meat reaches an internal temperature of 165 degrees, enjoy with mashed potatoes.

[misslacklamb]

Yeah, as soon as I saw the onion soup mix, I thought this is going to be good.

One note: Lipton’s Onion Recipe Mix is vegan. Lipton’s Onion Soup Mix has beef bullion as an ingredient. I know this bread has cheese, but the recipe mix would keep it vegetarian. There are also lots of make your own onion soup mix recipes online.

"Like a glass door; unhinged."