"Aidell's chicken meatballs (carmelized onion version)"
Ahahaha, Oregon Y, you will have to make your own meatballs after reading this:
Firstly, the recipe at the end of the link I gave has changed as often happens by internet magic. The original called for 22oz of the Cambells but just a paltry 4oz of liquid in the form of dry vermouth.
That said I followed pretty much the previous recipe I gave, with the promised change to freshly made onion crisps to replace the dry onion soup mix. For the 4lb roast 2 lb of onions were sliced into what can be described as short, fat shoestrings. These went into a 7x11" baking dish with a couple ounces evo for about 2hr in 300F convection oven. Resulting was the perfect onion crisps and some residue past the candy-crack stage which took some muscle to deglaze. Caramelized onion on steroids. These went directly atop the roast, with the Campbell's and Masala mix poured over.
Liquid this time was about 4oz sweet Masala, 6oz Vermentino (bittersweet), and a splash of the most incredible bang for the buck desert wine I have ever had, rich in complexity as well as concentration, Loupiac Gaudiet 2010, an astonishing <$14 from a local purveyor! There was some scratch chicken bone stock, concentrated from 8oz to 2 by some previous use for fondant potatoes and open fridge storage, it hardly constituted a liquid at that point. Rosemary and Sage were the herbs, along with S+P, garlic cloves and additional leek at the end.
As you might imagine, no powdered onion soup mix could produce a sauce that rich and wonderful! You all simply have to have to try it. Wish now that I'd taken a picture as seeing those dark almost black onion shoestrings laying atop the finished roast was just such a sight.
Now the the $1 discounted 48oz can of Campbell's mushroom soup is finished I'll have to investigate how to produce something similar from scratch. If any of you beat me to it please do post it here.
Edited by Rick Alan - 6/10/14 at 10:32am