Serves: 6
Total Calories: 189
Peel and slice the onions. Separate some of the slices into rings. Reserve 1 tablespoon of margarine for the topping. Place 1 tablespoon of margarine, the garlic, the chicken broth and the contents of the packet of soup mix in a large saucepan; stir. Add the onion rings and simmer until tender.
Transfer the onion rings to a 2-quart casserole leaving some of the broth mixture in the pan. Mix the Parmesan cheese, soy sauce, and pepper with the broth mixture and pour over the onions. Melt the reserved margarine and mix with the bread crumbs. Sprinkle the bread crumb mixture over the top of the onion mixture and bake at 350° for 30 minutes.
This Creamy Baked 1015 Onions recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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