Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
l in a large saucepan and add the diced sweet
Boil the onions and potatoes together until tender.
Drain, saving 1 cup of the water.
Rub the vegetables through a coarse strainer.
Make a white sauce of the flour, margarine, milk and potato-onion water and combine with the potatoes and onion pulp. Season with chopped parsley, salt and pepper.
Beat with egg beater and serve with toasted bread fingers.
Yield: 6 servings.
In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.
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!
Brown chicken in oil over high heat; remove from pan.
Brown onions in pan.
Add broth, garlic, chives, parsley, pepper and onion soup mix.
Cook 5 minutes.
Peel and dice potatoes.
Add Wesson oil; mix well.
Sprinkle onion soup mix.
Mix well.
Bake in covered casserole dish 30 to 45 minutes.
Sprinkle cheese over the top.
Bake to melt cheese or until brown.
edium heat; cook and stir the shredded potato and onion in the hot oil
Place a large nonstick skillet over medium heat and add oil.
When oil is hot, add onion and a sprinkling of salt; stir until onion begins to soften, about 1 minute.
Add potato and cayenne to pan; reduce heat to low and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, about 30 minutes.
Push potato and onion hash to one side of the pan and increase the heat.
Crack egg into pan and cook to taste.
Spoon potatoes and onions onto a plate and top with the egg.
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.
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.
Brown italian sausage in large skillet over medium-high heat. Drain fat. Transfer to 4 or 5 quart slow cooker.
Add undrained tomatoes, water, and onion soup.
Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.
If using low heat, turn slow cooker to high. Stir in kale and tortellini into soup. Cover and cook for 15 minutes more. Garnish with grated Parmesan cheese.
Brown roast on all sides in oil.
Drain and place in slow cooker.
Combine beer, tomato sauce and onion soup mix.
Blend well.
Pour over roast. Cover and cook 8 hours on low.
Add peppers during final 2 hours.
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
grain, and like barley, makes a good soup ingredient.
I
aucepan. Add the potatoes, carrots and onion to the pan. Saute for
he beef, bread crumbs, milk and onion soup mix in a large bowl
Scrub potatoes and cut into 1 inch cubes.
Cut up onions and pepper (chunky).
Place stick of margarine into gallon-size zip lock bag and place in microwave until melted.
Add potatoes, green pepper, onions and onion soup mix in bag.
Mix throughly in bag.
Empty contents of bag into glass baking dish.
Bake at 350 degrees for 45-50 minutes or until potatoes are tender.
Combine flour, salt, pepper, paprika, and thyme. Reserve 2 tablespoons flour
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.