Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
ave the rest of the parsnip down to its woody core
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
nd set aside.
Add parsnip to the used saucepan amd
Heat oil and butter together in a large frying pan. Saute onions and garlic until translucent.
Add apples and parsnips, cover, and cook until very soft.
Add broth and bring to a boil. Reduce to simmer and cook until vegetables can be easily pureed.
Using a blender stick, puree mixture.
Take 1/2 Cup of the hot soup and add the curry/flour mixture in a small bowl. Blend well.
Stir mixture back into soup. Blend well. Add Half & Half, blend well. Return to simmer but DO NOT BOIL.
Serve immediately.
In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.
Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender.
Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through.
Melt butter in a heavy-bottomed soup pot until beginning to brown.
Add parsnips, onions, and garlic and saute until onions are translucent but not brown.
Add chicken broth and nutmeg and bring to simmer. Cook until parsnips are soft, 40 minutes.
Add evaporated milk and remove from heat.
Pour into blender and puree until velvety smooth. Stir in remaining ingredients.
Serve garnished with nuts or croutons.
br>Working in batches, puree soup in blender or food processor
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large saucepan, heat oil on medium. Saute bacon, onion, and garlic 2-3 minutes, until bacon is crisp.
Stir in wine and cook 1-2 minutes, until reduced slightly. Add pasta, stirring to coat.
Mix in milk, soup and water. Bring to simmer and season to taste. Reduce heat to low. Simmer, covered, 8-10 minutes, stirring often.
Remove from heat. Set aside, covered, 5 minutes. Stir in spinach and top with Parmesan to serve.
Saute onion in oleo until onion is tender.
Add soup, milk and Velveeta cheese (do not salt).
Cook on medium heat until cheese and soup are melted and creamy.
This recipe can be halved.
Combine soup and milk in a medium saucepan, stirring with a wire whisk.
Add tomatoes and cheese.
Cook over low heat until cheese melts and soup is hot.
he seasoning.
If the soup tastes weak allow to reduce
Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
Cook over medium heat until potato's are tender, 10-20 minutes.
Stir in chicken bouillon, salt, and pepper.
In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
Slowly stir in milk, continue stirring until thickened slightly.
Add hot milk mixture to soup slowly, cook until hot and thickened, serve.
nd Parmesan rind. Puree the soup in a food processor or
br>Makes 14 pints.
Recipe can be halved.