Onion smothered Pork Chops

1 tbsp oil
6 pork chops
1 onion, chopped
2 tbsp butter
1 can cream of onion soup

Brown pork chops in oil and simmer 10 mins. Place pork chops in shallow baking pan. In same skillet, add butter and saute chopped onions. Add onion soup and 1/4 c water and stir well. Pour onion-soup mixture over pork chops. Cover and bake at 325 for 40 mins. Serve with brown rice.

Best Ever Roast Beef

1 boneless beef chuck roast (4lbs) trimmed
1 lg sweet onion, chopped
1 1/3 c plus 3 tbsp water, divided
1 can condensed French Onion soup
1 c packed brown sugar
1/3 c reduced-sodium soy sauce
1/4 c cider vinegar
6 garlic cloves, minced
1 tsp ground ginger
1/4 tsp pepper
3 tbsp corn starch

Cut roast in half. Transfer to crock pot; add onion and 1 1/3 c water. Combine soup, brown sugar, soy sauce, vinegar, garlic, ginger and pepper in small bowl. Pour over top of roast. Cover and cook on low 7-8 hours or until tender. Remove meat to a serving platter. Skim juices for fat and transfer liquid to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into pan until thickened.

Potato Cheddar Soup

2 lb red skin potatoes peeled and cut into 1/2 in cubes
3/4 c coarsely chopped carrots
1 med onion, coarsely chopped
3 c chicken broth
1/2 tsp salt
1 c half and half
1/4 tsp black pepper
2 c shredded cheddar cheese

Place ptoatoes, carrots, onion, broth and salt in crock pot. Cover, cook on low 6-7 hours until veggies are tender. Stir in half and half and pepper. Cover, cook on high 15 mins. Turn off heat and remove cover, let stand 5 mins. Stir in cheese until melted.

Parmesan Potato Wedges

2 lbs red potatoes cut into wedges
1/4 c finely copped yellow onions
1 1/2 tsp dried oregano
1/2 tsp salt
black pepper to taste
2 tbsp butter cut into 1/8 in pieces
1/4 c grated parmesan cheese

Layer potatoes, onion, oregano, salt paper and butter in crock pot. Cover and cook on high 4 hrs. Transfer to serving platter and sprinkle with cheese.

Classic French Onion Soup

1/4 c butter
3 large yellow onions, sliced
1 c dry white wine
3 cans beef or chicken broth
1 tsp worchestershire sauce
1/2 tsp salt
1/2 tsp dried thyme leaves
4 slices french bread, toasted
1 c shredded swiss cheese

Melt butter in skillet over medium.Add onions and cook 15 mins or until soft and light brown. Stir in wine. Combine onion mixture, broth, Worcestershire sauce, salt and thyme in crockpot. Cover and cook on low 4-41/2 hrs. Ladle soup in to bowls, top with bread and swiss cheese.