Uncle Bills Onion Soup Mix Potatoes Recipes

ONION SOUP ROASTED POTATOES

Steps:

• Wash and cut unpeeled potatoes into chunks. I make 2 bowls and toss potatoes in olive oil and then in onion soup mix that is whisked together with black pepper and garlic powder.
• Spray a baking sheet with cooking spray. Spread potatoes on sheet and bake in preheated 425 degree oven for about 40 minutes or until nicely browned and cooked. Turn potatoes with spatula after 20 minutes.

UNCLE BILL'S ONION SOUP MIX POTATOES

Steps:

• Cut your potatoes longways down the middle, then slice thinly from end to end. Add to a bowl. 2. Add pack of onion soup mix to the bowl and add roughly 4 tablespoons of Dan-O's Seasoning 3. Melt a half stick of butter and pour over top of the potatoes 4. Mix together, then add to 2 crisscrossed 1 ½ foot pieces of foil 5. Fold up the foil over the corners of the potatoes creating a pouch 6. Add pouch to charcoal grill and cook with the pouch open (with potatoes exposed) for roughly 15 minutes. Close pouch the rest of the way and cook for 5-10 more minutes 7. Remove from the grill, let cool down, and enjoy!

UNCLE BILL'S FRIED POTATOES AND ONIONS

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

UNCLE BILL'S SPECIAL CREAMY POTATO SOUP

Steps:

• In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
• Drain and transfer to a large cooking pot.
• In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
• Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
• Add flour and stir well to coat onions.
• Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
• Transfer the onion-leek mixture to the large cooking pot.
• Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
• Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
• Bring the soup to boil, reduce heat and cook for 2 minutes.
• Remove from heat and let cool for 5 minutes.
• In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
• Add grated cheese and bring to just boil or until cheese melts.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portion ot the soup.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

CLASSIC ONION SOUP MIX

Steps:

• Combine the first 5 ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (20 tablespoons total)., To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 3 servings., To prepare roasted potatoes: In a bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 35-40 minutes or until tender, stirring occasionally. Yield: 6 servings. , To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Refrigerate for at least 2 hours. Serve with vegetables, chips or crackers.

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.

UNCLE BILL'S POTATO FILLING FOR PYRAHI

Steps:

• In a saucepan, add potatoes, cover with water and cook until tender.
• Drain well and mash potatoes, set aside.
• In a frying pan, melt butter.
• Add onions and garlic and saute' for 5 minutes or until onions are translucent.
• In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
• Use about 3 tablespoons of mixture for each Pyrahi.

UNCLE BILL'S TOMATO AND ONION SOUP

Steps:

• In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
• Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
• Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
• Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
• Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• In a blender, puree soup in batches until smooth and return to cooking pot.
• Reheat until soup is hot.
• When serving soup, sprinkle some croutons and chopped fresh parsley.
• Refrigerate any unused portions.
• NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.

UNCLE BILL'S VEGETABLE SOUP

Steps:

• In a large cooking pot, add water and bring to boil.
• Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a bowl and mash.
• Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
• To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
• Add mashed potato mixture and stir well.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve hot.