1 (14.5 ounce) can HP cream or fat-free French onion soup
1 (15 ounce) can sliced mushrooms
1/2 cup chopped green onions
1 quart vegetable oil
3 slices white bread, cut into 1 inch strips
To Make Cooked Food: In a large pot, combine soup, mushrooms, green onions and oil. Bring to a boil, stirring frequently, until steaming; remove from heat.
Butterfly mixture in center of an 8 inch (3 ounce) circle pan
Place bread slices in shallow dish, and cook over low heat, just until lightly browned, until lightly browned; drain. Drain excess milk from pan.
Simmer cream completely. Pour over simmering soup while still warm. Chill mixture in refrigerator. Marinade mixture in thin strips of foil until desired thicken.
Heat oil in large pot over medium-high heat. Stir in brown sugar in small amounts until dissolved; continue stirring. Cook onion mixture about 10 minutes, stirring occasionally, until onion fragrant. Pour over cream and stir gently until serving time.