When the world gives you onions, make French onion soup.

lots of onionsAgain and again, I have been blessed with gifts of food and the kitchen challenge begins. With more onions than I could put on a sandwich or dice for spaghetti sauce, I decided to make French onion soup.

8 large onions, sliced
3 Tablespoons olive oilphoto (16)
2 Tablespoons minced garlic
15 beef bouillon cubes (or equivalent)
8 cups water
1/4 cup Worcestershire sauce
Bread slices of choice, toasted
Cheese slices of choice (I use provolone but Swiss
is typical.)

Sauté onions in olive oil and garlic until clear. Dissolve beef cubes in 2 cups hot water and add to onions with the rest of the water. Add Worcestershire sauce and heat thoroughly.

Cut bread slices with round biscuit cutter, top with cheese slice and broil to melt cheese.
Serve soup topped with cheese toast.

Now in digital!

Now in digital!

If you’d like to know a great recipe to use with the leftovers, order my cookbook. I make Cream of Steak and Mushroom Soup!, one of the favorite offerings at my restaurant.

Or, if you’ve enjoyed my recipes or reading my posts, would you consider “BUYING ME A LATTE” to send me to India to be with my daughter when she has her baby in August?


About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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