Instructions
- 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.