Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, French onion soup, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am a sucker for french Onion soup. I absolutely love the stuff. Even as a little girl, when most kids would turn their noses up at onions, I’d happily be chowing it down. My mother always made the best French Onion soup. I loved the large crouton and melted mozzarella cheese that she’d place on top of my steaming bowl of oniony liquid. So good!
Surprisingly, French Onion soup isn’t at all hard to make. I always thought it was this fancy soup that only chefs in tall hats could manage to master, but nope. It’s super easy and you can make it in two shakes of a lamb’s tail.
Recipe and photo courtesy of Food Network.
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