Prep Time: 10 Minutes Cook Time: 1 hour
- 3-4 big onions
- 1/4 cup butter
- 1-2 Tablespoons sugar
- 1-2 Tablespoons water
- 1 envelope onion soup mix
- 5 cups beef bullion (I use the cubes)
- 1 cup water
- 2 Tablespoons Worcester Sauce
- salt and pepper to taste
- Slice the onions thin and place into a skillet with 1/4 cup butter.
- Sprinkle sugar and salt onto the onions.
- Saute for 40-50 minutes, stirring every 3-5 minutes.
- While the onions are cooking, combine the onion soup mix, beef bullion, water, and Worchester sauce and begin to heat.
- An additional 1-2 Tablespoons water may need to be added if the onions begin to get too crispy.
- Cook onions until brown/caramelized.
- Add onions to the broth and boil for 5-10 minutes.
- Serve with or without cheese and bread that has been placed onto the soup and broiled until cheese in brown.
This is a very versatile soup. The knoephla dough is standard, but the remaining can be changed to meet the needs of your family. For instance, my hubby likes to put in a jar of vegetable flakes to the broth (found in the spice isle), but my boys won’t eat it then. I like to have potatoes in mine, but others don’t like that….so add or delete what you want. If you want it to be richer, add cream or half/half vs. milk.
Prep Time: 1 1/2 hours
- 3 c flour
- 3 eggs
- 3/4 c warm milk
- 1/2 t salt
- 4 c chicken broth
- 1 onion, diced
- 1/2 c celery, diced
- 1 can cream of chicken soup
- 1 c milk (or cream if you want it richer)
- Salt and pepper to taste
- 1 Bay Leaf
- Mix eggs and warm milk. Add salt and flour to make soft dough.
- Let rest about 1 hour. While this is resting, cut up the other ingredients (onions, celery, etc).
- Boil water in large pot. after the dough has rested.
- Cut dough with butter knife (I dip mine in the boiling water and use the flat side to cut the knoephla). The knoephla should be a about the size of a quarter or a little bigger.
- Boil for 20 minutes.
- In a separate pot, boil the onions and celery in the chicken broth for about 20 minutes. If you want to add potatoes, feel free…just cut them very small.
- Drain the knoephla.
- Add the onion, celery and chicken broth to the big pot.
- Add cream of chicken soup and stir.
- Add the knoephla, bay leaf and milk. (You may add more milk depending on how thin you want the soup).
- Simmer for 20 minutes. Remove bay leaf. Serve.
I love pizza. I will eat it anytime of the day, however my family does get sick of eating it. To assist with my craving, I attempted this recipe….which I do have to say was good. Feel free to adjust the ingredients to your liking.
Cook time: 20 minutes plus prep time Yield: 6 servings
- 1 small can mushrooms, diced smaller if you like
- 1/2 c onions, diced
- 1 red pepper, diced
- 2 c water
- 1 can (14 oz to 15 oz) pizza sauce
- 1/2 c pepperoni**
- 14.5 oz can diced tomatoes
- 3/4 c italian sausage, cooked***
- Garlic salt to taste
- Shredded cheese
- Saute veggies in frying pan with 1-2 T water for 5 min.
- Add all of the ingredients except for the cheese into a large pan.
- Bring to boil.
- Reduce heat and cover.
- Simmer 20 minutes.
- Garnish with Shredded Cheese before serving.
** To decrease fat and calories, place pepperoni on papertowels and microwave 20-25 seconds. Blot additional fat off. You will still have great flavor without all of the grease.
***To decrease the fat and calories from the italian sausage, after it has been cooked, rinse in colander with hot water to remove excess grease.