nd oil together. Add the onion slices, sugar, thyme, salt, and
This is a easy blender recipe, so get out that trusty
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.
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.
utter.
Combine soy sauce, onion soup mix, garlic, onions, coffee, and 4
Saute onions in small amount of margarine.
Add onion soup, bay leaf, bouillon, salt and pepper to taste.
Bring to a rolling boil and add cheese.
Simmer 1/2 hour, then thicken with cornstarch and cold water.
Pour into a long glass baking dish. Lay sliced Italian bread on top.
Add slices of Provolone cheese and toast under the broiler.
mooth. Set aside.
French Onion \"Soup:\" Heat 2 tablespoons of the
Dredge cube steaks in flour that has been seasoned.
Brown in oil and pour off all excess oil.
Add onion soup and wine.
Cover and simmer 30 to 40 minutes.
Serve with egg noodles.
Prepare the onion soup according to the can directions.
Cut the bread into 1 inch thick slices shaped to fit into the top of an onion soup bowl. Toast on both sides.
If desired, stir an alcohol based spirit into the soup (my favourite is cognac).
Ladle the soup into two onion soup bowls. Top with toasted rounds.
Spread grated cheese on top of the toast; place under broiler.
Broil until the cheese is melted and golden. Serve immediately.
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).
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.
Salt, pepper and flour chicken. Brown in oil.
Remove.
In butter, saute onion, pepper and celery. Add lemon juice and brown sugar.
Mix all ingredients with the onion soup.
Pour over chicken and simmer 15 to 20 minutes. Sprinkle with nutmeg and sugar.
Serve warm.
Garnish with lemons.
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.
Potatoes may be prepared in the morning if covered with cold water and refrigerated.
Put potatoes in a 1 1/2-quart casserole that has been buttered.
Melt butter and pour over potatoes. Sprinkle onion soup over potatoes and toss.
Bake at 350\u00b0 for 1 hour.
If you don't have onion soup, 1/4 cup finely chopped onion works fine.
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.
Peel potatoes; cut into quarters.
If potatoes are very large, may need to cut in smaller pieces.
Place potatoes in a large casserole dish, cover with onion soup mixture and cover with a lid.
Bake at 300\u00b0 for approximately 1 to 1
1/2 hours.
Stir only once, if possible.
he oysters \"rest,\" make the garlic-onion slaw. Place the cabbage and
Mix first 5 ingredients together.
Make into patties.
Brown patties on both sides and put in a casserole.
Cover with one can of onion soup and one can of water.
Cover and bake at 350\u00b0 for 1 hour.
Mix together well the hamburger, oats, milk, egg and spices. Shape into 18 medium-sized meatballs.
Bake at 400\u00b0 for 15 minutes or until browned.
Drain grease.
Cook onion soup mix and water, with meatballs added, in a Dutch oven pan over low heat for 20 to 25 minutes.
Sprinkle Parmesan cheese on top.