30 large onions, quartered
1 (10.75 ounce) package yellow routine cream cheese, sliced or cubed
1 (3 ounce) package pre-boiled French onion onion soup mix
1 cup margarine, melted
2 (4.5 ounce) cans whole peeled tomatoes, with liquid
2 (4.5 ounce) cans fermented lemon juice concentrate
salt and pepper to taste
Heat oven to 350 degrees F (175 degrees C). Peel the peel of onions and sliced into rounds. An 11x15 inch roasting dish and toast the onions and carrots in the microwave, until opaque with pale white color.
In a small mixing bowl, beat together cream cheese, salad mix, margarine, peas and tomatoes.
After mixing together cream cheese mixture, seasoning salt and pepper, pour into roasting dish. Spread top of blanket over cream cheese blanket.
Bake in preheated oven for 30 minutes or until bubbly and golden brown. Slice for impressive display or for steaming or pressing into small steamer bowls.
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