100 ingredient onion soup Recipes

olive oil, onion, chopped, diced tomatoes, butternut squash, peeled and cut into 1/2-inch pieces (4 cups), fresh thyme, kosher salt and black pepper, cannellini beans, rinsed, spinach, thick stems removed (4 cups), biscuit mix and ingredients to make 8 biscuits, shredded parmesan (1 oz)

diced potatoes, cream chicken soup, soup can milk, sour cream, sharp cheddar cheese, grated, grated onion (optional), salt and pepper to taste, butter, melted, corn flake crumbs

low sodium tomato juice ( any type : example hunt s ), fat free , low sodium beef broth, peeled and diced cucumbers and diced green bell pepper, shredded carrots and diced celery, sliced green onions, chopped fresh parsley, garlic, minced, lime juice, low sodium worcestershire sauce, fat free sour cream, chopped cilantro

green onion thinly sliced, reduced-sodium soy sauce, water, roasted sesame oil, equal or sweetener, garlic powder, crushed red pepper flakes, low-fat ramen noodle soup ( any flavor seasoning packet will not be used), fresh pea pods( snow peas ) halved crosswise, baby corn, drained, rinsed and halved crosswise, fresh bean sprouts, sliced fresh mushrooms, red bell pepper , cut into bite-size strips, shredded chinese cabbage, empty screw-top jar for dressing, chopped unsalted cashews ( optional )

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

easy comfort chicken & rice casserole, saffron yellow rice, you may also used white rice ), canned premium chicken in water (i use cooked left-over chicken), cream of chicken or cream of mushroom soup, brocolli flowerettes, celery (chopped thin), milk, paprika, onions, fried fried onions, cheese for top, cook rice as directed but simmer for 15 minutes. (when combined with the other ingredients and cooked in the oven, the rice will cook more.), drain water from canned chicken ., combine soup and chicken in bowl., add cooked rice to soup and chicken., stir in 1/2 cup of milk, more or less , depending on consistency desired., cook uncovered in a casserole dish at 350 degrees for about 20 minutes., serve with vegetables for a complete and quick meal., if using onions & celery simmer them in butter for about ten minutes then add to bottom of casserole dish., if you like, you can top it with cheese or fried onions and broil for about 5 minutes.* * (we do)

lean ground beef, onion, diced, bell pepper, diced, stalks celery, diced, garlic cloves, crushed, cayenne pepper, garlic salt, onion salt, water, worcestershire sauce, tabasco sauce, cream of mushroom soup, chopped green onion, minced parsley, cooked rice, mirliton , parboiled and diced (also called chayote squash, optional ingredient)

ground meat (or lean if you prefer, but medium has a better taste), bbq seasoning, olive oil (or canola oil), onion ( of choice), green pepper, whole mushrooms (cut into quarters ), crushed tomatoes, tomato paste, tomato soup, ketchup, sugar, italian seasoning (key ingredient ), sea salt (or regular salt), pepper, multigrain spaghetti

chicken-flavored ramen noodle soup mix, roasted whole chicken, butter or margarine, divided, sliced almonds, sesame seeds, vegetable oil, sesame oil, red wine vinegar, sugar, lite soy sauce, pepper, head romaine lettuce , torn, green onions, sliced, ingredients : 1 (10-oz) can mandarin oranges, drained; 1 cup sliced mushrooms; 1/2 cup sliced celery

meatballs ingredients, ground beef, ground pork, dry bread crumbs, eggs, chopped celery, chopped onion, chopped green bell pepper, milk, dried parsley flakes, dill weed, garlic powder, salt, sauce ingredients, half & half, sour cream, condensed cream of chicken soup, salt, caraway seed, noodles ingredients, uncooked dried wide egg or dumpling noodles

roasted organic vegetable stock, water, garlic cloves, minced, green onions, trimmed and sliced, raw carrots, diced into 1/2 inch pieces, sweet potatoes, diced , 1/2 inch pieces, with skin intact, purple cabbage, chopped, green beans (cooked ), delmonte sweet corn, drained, cascadian farms chopped spinach or 6 cups of fresh baby spinach, chopped tomatoes (2 cans of 14 . 5 oz can be substituted), del- monte tomato sauce, cascadian farms squash puree, pumpkin puree , not pumpkin pie style, can be substituted for squash, dark miso , dissolved in, water, fresh oregano, fresh thyme

frozen hash brown potatoes, melted butter, salt, pepper, onion, chopped, cream of chicken soup, sour cream with chives, grated cheddar cheese, celery, chopped, crushed potato chips, melted butter

corn and crab meat bisque, prepared by : tony chachere, butter, lump crab meat, all-purpose flour, shredded swiss cheese, onion, finely chopped, chopped parsley, cream style corn, chopped green onion, cream of potato, dry sherry or a good white wine, soup tony s creole seasoning, half and half, mace, minced garlic

hash brown casserole, frozen hash browns (thawed ), butter, melted, cream of chicken soup, chopped onion, shredded cheddar cheese, salt, pepper, preheat oven to 350. defrost hash browns. combine next 6 ingredients, and mix gently., spray a 3 quart baking dish with butter flavored pam., put mixture in baking dish, cover with foil and bake for 35 minutes. remove foil and and bake 10 more minutes or until done.

steaks, cut about 1/2 inch thick, potatoes, peeled and cut into about 6 chunks, carrots, cut into 1 1/2 inch chunks, onions, quartered, ketchup, worcestershire sauce, cream of mushroom soup, water , to cover all ingredients, flour , for dusting steak, oil , for browning, salt and pepper

chuck steaks (tenderized and diced finely), beef broth (campbells 10.5 oz can), soup can water, vegetable oil, tomatoes with juice (food process,strain seeds and pulp, measure two cups for chili, save remainder for another recipe), paprika, chili powder, garlic powder, onion powder, season salt, garlic salt, cayenne pepper, m.s .g., saltine crumbs (finely ground ), mesa flour, water (use enough with dry ingredients to mix into a medium thick, smooth sauce)

sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. this rendition is not like the traditional commercial offerings with a thick broth that resembles tomato sauce. instead, the broth is briny and clean tasting, flavors from the sea standing out and tomatoes and vegetables offering dimension in flavors and colors. the potatoes provide substance, and cooking them before adding the tomatoes enables their starch to be released into the broth, lightly thickening it. this soup will hold for two days. reheat over a low flame, being sure not to boil the chowder, which will toughen the clams., clams , medium-sized hard-shell , such as cherrystones, washed and scrubbed clean, pancetta , finely chopped, spanish onion , chopped small, red bell pepper , stemmed, seeded, and chopped small, carrot , chopped small, stalk celery , chopped small, garlic cloves , minced, dried oregano, fennel seeds, hot red pepper flakes, dry white wine, clam juice, yukon gold potatoes , peeled and cut into 1/4-inch dice, bay leaf, diced tomatoes, salt and ground black pepper, fresh parsley leaves , chopped

macaroni and cheese mix (kraft or like), milk, butter or 1/4 cup margarine, salt, divided, lean ground beef (90/10 or above is best), onion, chopped finely, measured amount your preference, cheddar cheese, grated and divided, mushroom soup, milk or 1/2 cup half-and-half cream, worcestershire sauce (or less , your preference), pepper, mushrooms, sliced and drained (ingredient is optional)