This is a easy blender recipe, so get out that trusty
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.
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.
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.
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.
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.
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.
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.
Blend yogurt and cottage cheese in medium bowl; stir in onion soup mix and chili powder.
Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables.
Yields 2 cups.
Blend onion soup mix with sour cream and fold in crumbled cheese and nuts.
Blend yogurt and cottage cheese in medium bowl.
Stir in onion soup mix and chili powder.
Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables.
Scrub potatoes; slice 1/4-inch thick into a 1 1/2-quart casserole dish.
Add onion soup mix and stir lightly.
Cut butter into pieces; place on potatoes.
Cover; place in microwave.
Cook on High for 9 to 11 minutes or until potatoes are tender, stirring once.
Let stand, covered, about 5 minutes before serving.
Yield: 4 to 5 servings.
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!
mpty crockpot and dissolve the onion soup mix in it. Add remaining ingredients
saute ham until warm with cayenne pepper and about a table spoon of the soup mix.
add sour cream, milk, and the rest of the soup mix.
when bubbling (not boiling, burnt milk will be gross) add the noodles and remove from heat.
add salt, pepper, and parmigan cheese.
optional: if you really like onion some chopped green onion on top will add color for the presentation but remember there is already onion in the soup mix.
eef, bread crumbs, milk and onion soup mix in a large bowl and
esting juices to pan. Add soup mix, crumbled bouillon cubes and 8