o 425\u00b0F. For the onion rings, line 2 large baking
Place steak in a greased 9x13 baking dish. Sprinkle with salt and pepper.
Pour mushroom soup and 1/2 c water over steak and sprinkle with onion soup mix.
Cover and bake at 325 for 2 hours.
t a time, dip the onion rings into the buttermilk mixture
live oil.
Separate the onion slices into rings, and set
large skillet.
Add onion and 1/4 cup cream
heet; set aside.
Slice onion four times across, to make
Rub steak and sliced yellow onion with vegetable oil; cook on
230 degrees C).
Separate onion slices into individual rings.\n
Mix egg substitute, salt and pepper.
Dip onion rings into egg mixture and coat with bread crumbs.
Place in single layer on greased baking sheet.
Bake 10 minutes at 450\u00b0.
Makes 4 servings.
Mix egg whites, salt and pepper.
Dip onions in mixture, then dip onion in bread crumbs.
Place in single layers on greased baking sheet.
Bake 10 minutes at 450\u00b0.
Preheat oven to 350\u00b0.
Prepare a 2-quart baking dish with cooking spray.
In large mixing bowl, combine mayonnaise, onion and cheese.
Pour mixture into baking dish; bake 45 minutes until top is slightly brown.
Serve hot with buttery round crackers. Makes 6 cups.
Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size bowl. Put half of the mixture in a flat dish, reserving the remaining mixture to serve as sauce.
Finely crush the onion rings and place in another flat dish.
Dip fillets in sour cream mixture and then roll in crushed onion rings.
Place fish on an ungreased baking tray and bake at 350 degrees for 20-25 minutes, or until fish flakes easily. Serve with reserved sauce.
Peel off outer skin and wash.
In a greased casserole, place the onion.
Sprinkle with salt and pepper.
Pour a can of cream of mushroom soup over onions (1 can for 6 onions).
Cover each onion with 1/4 cup of cheese.
Bake in 350\u00b0 oven until fork can pierce onions easily, about 30 minutes.
Wash and peel onion.
Remove center core of onion.
Fill opening with margarine and bouillon cube.
Wrap tightly in aluminum foil.
Bake in a preheated 350\u00b0 oven on a cookie sheet for 30 to 45 minutes, until onion is tender.
Cut potatoes into 1 to 2-inch squares.
Mix onion soup mix and oil in a plastic bag and add potatoes. Shake until coated.
Place in cake pan. Bake at 450\u00b0, stirring occasionally, for 40 minutes.
Pour onion soup into two 8 ounce ramekins.
Float a croutet on top covered with Swiss cheese in each.
Sprinkle on Parmesan cheese and top with a pat of butter.
Microwave one at a time on High for 1 1/2 minutes or until cheese bubbles around edges.
Sprinkle French bread with celery powder and brown in broiler. Cut onion in half and slice in thin pieces.
Saute onion in butter until tender.
Add water and bouillon.
Simmer until hot. Put soup in crock.
Bake 20 minutes at 300\u00b0.
shallow dish.
Take onion rings out of the buttermilk
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.
Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.
In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese.
Spoon into a 1-qt. baking dish.
Bake, uncovered, at 325\u00b0 for 40 minutes. Sprinkle with parsley if desired.
Serve with crackers.
Yield: 2 cups.