1988 MICROWAVE ONIONS IN HERB SAUCE

About 1 1/2 pounds small onions, peeled
11-oz. can condensed cheddar cheese or cream of celery soup
2 tablespoons wine vinegar
2 teaspoons dried dill weed
1 tablespoon Dijon-style mustard
1/2 cup sour cream

Cut 1/2 -inch-deep X in top of each onion. Place in microwave-safe casserole; set aside.

Stir soup in small bowl. Stir in vinegar, dill and mustard. Pour over onions. Cover with lid; microwave on high 12 minutes or until onions are fork-tender, rotating dish once during cooking. Let stand, covered, 5 minutes. Remove onions to serving place. Stir sour cream into sauce. Makes 6 servings.

Note: Frozen peeled whole onions may be used. From Campbell's Microwave Cooking (book of 100 recipes available for $1.25 from Campbell's Microwave Cooking, P.O. Box 964, Bensalem, PA 19020.)