1 can cream of chicken soup
1 container French onion soup
1/4 stick butter, melted
6 lg. onions, quartered (or 2 jars onions)

Cook onions in salted water until onions look clear, but not falling apart. Mix soup and onion dip. Pour butter over onions in a baking dish, then pour soup mixture over onions. Bake at 350 degrees until good and hot.