Donna, I'm not a huge fan of onions, so I don't miss them if they're not there. We make chili quite a lot, and we just leave out the onions. Scandalous, huh? I make a lot of traditional recipes and leave out the onions.

I make a real good vegie soup w/ no onions

Here's the recipe:

1 3 to 4 lb. chuck roast
5 large potatoes
1 small package of baby carrots
1 large can of tomato juice ( Cambell's is best)
1 16 0z can of each of these vegtables

peas, green beans, corn, creamstyle corn,
1 stick butter or margarine
salt and pepper to taste

Cut roast into small pieces and brown in cooker there going to cook it in. A regular cooker or a pressure cooker can be used.Time on the regular cooker is about 2hrs and w/ the pressure cooker about 1 hr. 15 min. After the meat is done add the raw potatoes and carrots in meat and broth and cook till done,about 10 min.Soup
Add other vegies to the mixture and the stick of butter. You will need to add salt and pepper to taste as you test it as it cooks.
Soup will need to simmer about 1hr.

Serve w/ cornbread,crackers,or grilled cheese

I hope you enjoy!

Blessednannyof2

Thanks so much, ladies! Turns out another of the guests has a stomach ulcer, so I may just go with plain chicken and dumplings. No onions, no acid. As far as I know none of them is allergic to wheat or eggs.

Having grown up with onion in most soups and especially chili, it's hard to imagine them without. We are creatures of habit! The vegetable soup does sound good.

Thanks, again!
Donna

The chicken and dumplings sounds GOOD! I'd go for that!

Mary, I think you and I need to plan a road-trip to Donna's. The chicken and dumplings DO sound good!

Donna, I grew up with onions in everything, but just don't like them all that much. My son has never liked them much, so I just stopped using them. Creatures of habit is right!

I need a recipe for chicken-n-dumplings, my dumplings won't stay together!

Love To My Sisters In Christ,

Blessednannyof2

Go to cathymessecar.com and see her recipe for dumplings - it's good. I've been making dumplings for years but I changed to her recipe.

I'm typing with a little hiccupy girl in my lap. I am so loving having a baby in the house.

You ladies are welcome to come anytime. Just give me a call a little in advance so I can clear a path.

I looked at Cathy's recipes. She has some yummy-sounding ones! My dumpling recipe is different, so I'll type it in here. Hers looks to be faster. Mine are a more northern version with no leavening--kind of a cross between southern dumplings and German noodles. They stick together very well if you don't over-stir them.

Rolled Dumplings
1 1/4 c. all-purpose flour (I use unbleached)
1/2 teaspoon salt
1/4 c. milk
1/4 c. canola or other vegetable oil
1 egg

Combine flour and salt. In separate container, combine and stir together milk, oil and egg. Add liquids to dry ingredients and stir until thoroughly mixed. Turn out onto floured board and knead lightly--enough so that dough isn't too sticky. Roll out thinly (about 1/8 inch thick). At this point, I cut the dumplings into long strips about an inch wide with a pizza cutter, but you can use a knife. (You can also go ahead and cut the dumpling crosswise, making one-inch squares, but I prefer to leave them in strips, and pinch them off as I drop them in. That works faster for me.) Let dumplings dry on counter for at least 45 minutes before cooking. Heat chicken broth to boiling.

Drop dumplings a few at a time into boiling broth. After all dumplings are in and broth is boiling again, lower heat to simmer, cover with very tight lid and cook 30 to 45 minutes. You should use enough broth that you don't have to stir during cooking. If you do stir them, make it very gentle.

For my family of four, I usually double the recipe. If I take them to a potluck, I quadruple it and use a big soup pot.

Enjoy!
Donna