make the batter: In a medium
arge enough to hold the onion. In another bowl, combine flour
izzling sound.
Saute the onion till a light golden( or
op and bottom of the onion and remove skin.
Cut
inch of the onion.
Place the onion cut-side down
o medium and add garlic, onion, basil, salt and pepper. Cook
br>Add shortening, salt, sugar, onion and half the flour.
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
butter, salt, dill seed and onion until warm, stirring constantly.
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
Heat the soup on the stove or in a bowl in the microwave.
Add croutons.
Top with cheese.
Let cheese melt.
It's that easy! Enjoy!
In a medium bowl, stir together nonfat sour cream, fat-free mayonnaise, green onion, dry onion soup mix, dry minced onion, salt and pepper. Chill until serving.
he diagonal and serve with onion marmalade. ( Recipe Below).
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Balsamic
Saute onion in butter until tender.
Add chicken broth and Worcestershire sauce.
Simmer 1 hour.
Spoon into soup bowls.
Top each bowl with croutons and cheese.
Serve immediately.
Serves 6.
In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes.
Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.
Chop onions to the desired thickness (the finer the chop the less cooking time).
Heat oil and add onions and sugar. Cook about medium heat till caramelized, don't burn.
Add broth, bullion, garlic, onion powder, salt and pepper.
Simmer low for 10-20 minutes.
Sprinkle grated cheeses on top of toast rounds and brown.
Serve soup in individual crocks or I use coffee cups, top with the toast rounds.
ablespoons of the bacon and onion mixture each, and sprinkle with
cups flour, softened butter, onion soup mix and salt to
nions(tops only) finely creating onion ribbons anywhere between 1/2