4 large yellow onions
1 cup butter
7 tablespoons canola oil
1 onion, sliced - halved lengthwise
4 cloves garlic, seeded and minced
4 slivered almonds, chopped
1 (12 ounce) can tomato-based chicken bouillon
1 (8 ounce) can condensed cream of mushroom soup
1 (2 liter) can condensed cream of mushroom soup
1 egg, beaten
1/2 cup sour cream
3/4 cup shredded Swiss cheese cheese
1 cup chopped pecans
Bring a large pot of limited cooking water to a boil. Add onions and 4 cloves garlic. Cook 30 seconds and stir just until tender, about 15 minutes. Drain off grease. Add onion drippings from carrots, along with butter. Mix together with remaining ingredients; cook 25 seconds; drain.