f chicken soup, cream of celery soup, cream of mushroom soup (or creamy onion soup), water
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.
Press your hamburger meat in bottom of long pan (not cooked). Salt and pepper to taste.
Then add your cream of mushroom and creamy onion soup on top of that.
Put your cheese slices on top of soup.
Then top with Tater Tots (spread evenly across).
Cover and bake 30 minutes at 350\u00b0.
Then uncover and bake 30 more minutes.
This is a easy blender recipe, so get out that trusty
Cook noodles according to package directions. Set aside.
In a large skillet, melt butter and saute ham, broccoli and onions until onions are translucent.
Butter a 2-quart dish.
Combine the noodles, creamy onion soup, milk, cheese packet, and the sauteed ham, broccoli and onions.
Mix well.
Bake uncovered at 350\u00b0 for 20 minutes.
Sprinkle the Monterey Jack cheese on top and return to oven for an additional 10 minutes.
Serves 4.
Place roast in pan. Spread creamy onion soup over roast. Cover pan tightly with tinfoil. Bake in oven at 325\u00b0 for approximately 2 1/2 hours.
In a medium saucepan over medium heat, combine soup, water and milk. Stir in cheese and onion and bring to a boil. Remove from heat and serve.
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.
Blend sour cream and onion soup mix. Stir in Blue cheese and nuts.
Makes about 2 cups.
In a mixing bowl, beat cream cheese, sour cream and the onion soup mix together.
Combine everything until fluffy.
Chill up to 24 hours.
If dip thickens after chilling, stir in 1 or 2 tablespoons milk.
Serve with vegetables, crackers or chips. Makes 2 cups.
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.
Blend sour cream, dry onion soup mix, crumbled Blue Cheese and chopped walnuts.
Makes 2 cups.
Combine sour cream, mayonnaise or salad dressing, onion soup mix and parsley; cover.
Chill until serving time.
Serve with chips or crackers.
Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
In a separate saucepan, scald milk with 1 envelope of onion soup mix.
Gradually add milk to butter-flour mixture, stirring constantly over low heat.
Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
Season with salt and pepper to taste and serve with a garnish of chopped parsley.
Makes 4 - (8 ounce) servings.
Stir the onion soup mix into sour cream.
Chill.
Serve with vegetable tray.
Thoroughly combine sour cream, mayonnaise or salad dressing, onion soup mix and parsley.
Cover; chill until serving time. Makes 1 1/2 cups.
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.