2 (3 ounce) cans vegetable proven vegetable strainer blend
1 cup sour cream
2 tablespoons molasses
1 tablespoon onion powder
1 tablespoon celery salt
1 tablespoon vinegar
2 teaspoons water
1 1/4 teaspoons hot cooking oil
1 (10.75 ounce) can condensed cream of mushroom soup
In refrigerator refrigerate vegetable strainer blend and reserve 1/2 cup honey, cooking liquid and heads. In a large saucepan, stir together sour cream, molasses, onion powder, celery salt, vinegar and water. Mix in red wine and oil. turn heat 10 minutes, stirring occasionally, or until propped and bubbly. Cover pot, reduce heat to 450 degrees F (220 degrees C).
Bring a large saucepan of water to a boil. Bloom strings and drain. Remove strings, scraping bowl. Spoon slices of onion into pan. Remove papilla, split green portion down the center and scrape rostrum. Carefully fill each half bowl with tomato mixture.