1 (1 ounce) package dry onion soup mix
1 cup vodka
1 cup beef broth
1/2 onion, thinly sliced
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 dash ground black pepper
2 stalks celery, thinly sliced
1 cup chopped celery
1 egg
1 (10 ounce) can frozen whipped topping, thawed
In a medium bowl, mix soup mix, vodka, beef broth, onion, garlic, parsley, sage, thyme, black pepper, celery and egg. Cover and refrigerate 30 minutes.
Preheat oven to 450 degrees F (220 degrees C).
Place onion slices in a large, shallow casserole dish. Pour the vodka mixture over the slices. Cover and refrigerate 30 minutes.
Bake at 450 degrees F (220 degrees C) for about 30 minutes, or until the onion is tender. Flip the slices and continue cooking and baking at 650 degrees F (220 degrees C) for about 25 minutes. Garnish with whipped topping.