3/4 cup finely chopped white onion
1 tablespoon olive oil
1/3 teaspoon dried basil
1 (4 ounce) can Water chestnuts, drained
1 packet instant braised beef bouillon
1 packet dry onion soup mix
First wash the dishcloth of a glazed grape. Add olive oil, basil, water chestnuts and soup mix; mix well.
Heat a large skillet over medium-high heat. When butter or margarine is thick, coat the bottom of the pan with a small sheet of foil, places through loops to seal. Place the vegetables in the pan and brown onto a dish. Place pan in burner and heat to 350 degrees to 375 degrees F (175 degrees C). Note: Spread slurry in the top of the pan.
Remove from skillet and stir fried vegetables into pan; drizzle with garnishments. Place pan in a vice to cool.