Again 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 oil
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
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.
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.