Grandma K's French Onion Soup

This soup is even tastier when it’s reheated as leftovers. Just make fresh cheesy toasts.

  • 3 yellow onions, sliced thin
  • 3 cloved garlic, minced
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 3 cans beef consomme
  • 3 cans water
  • 3 beef bouillion cubes
  • 3 Tbsp “worchestershire” sauce
  • 3 dashes hot sauce

Crusty bread slices, toasted slices of swiss, leerdammer, provolone, fontina, muenster, monterey jack or other melty cheese (combinations work well, too)

Saute the onions and garlic in the butter until onions are very soft and starting to caramelize. Stir in the flour until well-incorporated. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for about 1/2 hour.

If you have broiler-safe bowls, ladle soup into bowls, top with a slice of toast and cheese and broil until cheese melts. Otherwise, put toast topped with cheese on a greased sheet pan and broil until cheese melts, then CAREFULLY use a spatula to transfer cheesy toasts onto bowls of soup.