This is a easy blender recipe, so get out that trusty
Brown hamburger in skillet, once browned drain excess grease.
Add the 2 packets of the Lipton Beef & Onion soup mix and the 2 1/2 cups of water to the hamburger in skillet. Season with Mrs Dash and garlic powder, then add the egg noodles, bring to a boil, then simmer for 10 minutes for the noodles to cook and thicken the sauce. Stir frequently to prevent sticking. Season with salt & pepper to taste.
In crock pot, sprinkle beef with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on high for 30 minutes.
Coat a large non-stick skillet with non-stick vegetable spray coating.
Place over medium-high heat.
Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
Add to Crock Pot along with beef broth, flour, mushrooms, onion soup mix and white pepper.
Cover; cook on low 7 to 9 hours.
Read more: http://healthy.food.com/recipe/guilt-free-onion-soup-crock-pot-275840#ixzz1Q34QezSj.
Combine ground beef, onion soup mix or onion.
Cook and drain off grease.
Layer beef, potatoes and soup in 9 x 13-inch pan or casserole.
Top with bread crumbs.
Dot with butter.
Add grated cheese over top.
Bake 25 minutes at 350\u00b0 or until cheese melts and lightly browns.
Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
o 350 degrees Fahrenheit.
Mix ground beef, onion soup mix, egg, and evaporated milk
Cook beef roast in oil in Dutch oven over medium to low heat until brown.
Sprinkle with pepper.
Add water and bouillon.
Add beef onion soup mix and onion.
Heat to boiling, reduce heat.
Add potatoes and carrots.
Cover and simmer on range top, about 3 1/2 hours.
Remove beef to platter.
Arrange potatoes and carrots around beef.
Line a pan with a large piece of foil.
Sprinkle onion soup mix in bottom of pan.
Lay roast on top of dry soup mix.
Sprinkle roast with salt and pepper.
Pour mushroom soup over top of roast. Fold foil loosely over top of roast.
Cook in oven at 325\u00b0 about 2 1/2 hours or until tender.
Heat oven to 350 degrees.
Mix ground beef, onion soup mix, milk and egg.
Press firmly in ungreased loaf pan 8 1/2 x 4 1/2 x 2 1/2 inches.
Loosen edges with a spatula.
Heat milk and oatmeal in a mixing bowl until warm.
Add egg; mix.
Add salt and pepper; mix.
Add ground beef; mix.
Make 20 meatballs.
Heat oil in skillet.
Roll meatballs in flour.
Drop in hot oil; brown.
Mix gravy mix and French onion soup mix in water.
Pour over browned meatballs.
Cook 20 minutes on low.
Mix 1/4 cup water with leftover flour; pour over meatballs.
Cook 10 more minutes until gravy is thick.
Brown the ground beef in a large pot, add the potatoes, and the salt, warm through without browning the potatoes. Add the water and the packages of onion soup mix. Simmer for 30-40 minutes. Enjoy!
Mix water and onion soup mix thoroughly and pour over chicken which has been placed in glass bowl large enough to accommodate chicken.
Turn chicken until mix thoroughly coats chicken. Marinate, covered, in refrigerator, turning occasionally for at least 6 hours (12 hours preferred).
Coat chicken with egg, dip into bread crumbs and fry very quickly in hot oil.
Drain on paper towels.
Great for party fare.
Preheat oven to 350\u00b0.
Combine ground beef, onion soup mix, milk and egg; mix well.
Press mixture firmly into an ungreased loaf pan.
Loosen edges with a spatula and invert molded meat loaf onto an ungreased 9 x 13-inch baking pan.
Heat oven to 350\u00b0.
Mix ground beef, onion soup mix, milk and egg.
Press mixture firmly in ungreased loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch).
Loosen edges with spatula; unmold loaf in ungreased rectangular pan (13 x 9 x 2-inch).
Mix remaining ingredients; spoon onto loaf.
Bake, uncovered, for 1 hour.
Wash and scrub potatoes (do not peel).
Slice 1/4-inch thick. Melt margarine and mix with onion soup mix, salt and water.
In a 1 1/2 or 2-quart casserole, put a layer of potatoes, then a layer of onion soup mixture.
Repeat until all has been used.
Bake 45 minutes at 350\u00b0 (uncovered).
Slice onions thin and saute in butter (enough butter to make them limp).
Add onion soup mix and water as called for in directions.
Cook until onions are done, about 30 minutes.
Cut day old French bread into pieces.
Put in onion mix.
Add grated Gruyere cheese.
Cook at about 400\u00b0 in oven until cheese is melted. Don't overcook cheese.
Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250\u00b0F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Preheat oven to 450\u00b0.
Cut up 1/2 stick butter in bottom of pan.
Place cut up chicken on butter.
Pour onion soup mix over chicken.
Cut up 1/2 stick butter over mix.
Cover and cook for 1 hour at 350\u00b0.
Cream onion soup mix and butter. Put on small pieces of French bread or other kinds.
Toast.