I’ve had a can of cream of onion soup in the cupboard for a long time and decided to move it out today. I bought it for a project that I went a different way on and it became surplus. I was pretty sure I could jazz it up some by sauteing some fresh onions so that’s the way it went tonight. First I browned some boneless, skinless thighs in olive oil. I set those aside and browned a couple of small to medium onions in the same pan along with some minced garlic. When the onions had browned a little I poured in a can’s worth of heavy cream, and then the condensed soup. Returned the chicken to the pan and covered it as it simmered and these veggies roasted in the oven.We are becoming quite fond of roasted parsnips. Also tonight there were white potatoes, carrots, and Brussels sprouts. These were tossed with olive oil and seasoned with garlic powder and salt and pepper. I didn’t time them but about 45 minutes at 375 will do it. They made a pretty platter with the chicken and onion gravy.