Slice potato(s) into 1/2 inch
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
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.
In medium skillet, melt butter and cook potatoes until tender. In a large bowl, beat onion soup mix, eggs and milk. Add egg mixture into skillet. Cook, covered, over low heat for 25 minutes or until almost set. Top with cheese.
Let stand, covered, 5 minutes or until cheese is melted.
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.
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.
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!
Preheat oven to 350\u00b0.
Over medium heat, melt butter.
Stir in onion soup mix, garlic salt and parsley flakes until blended.
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.
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.
mooth. Set aside.
French Onion \"Soup:\" Heat 2 tablespoons of the