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Recipe Source: Sweetiebarbara /


10 medium onions
3 tablespoons olive oil
3 (10 3/4 ounce) cans campbell’s tomato soup


Pour olive oil into large skillet with heat on medium.

Slice onions into wedges and put in pan.

Saute until all slivers separate.

Lower heat, cover, and cook until clear and tender being careful not to burn.

Add tomato soup and stir until hot, but do not allow to boil.

Serve over cooked spaghetti, sprinkled with Parmesan cheese, and a tall glass of cold milk.