French Onion Soup

Prep Time: 10 Minutes                       Cook Time: 1 hour


  • 3-4 big onions
  • 1/4 cup butter
  • 1-2 Tablespoons sugar
  • 1-2 Tablespoons water
  • 1 envelope onion soup mix
  • 5 cups beef bullion (I use the cubes)
  • 1 cup water
  • 2 Tablespoons Worcester Sauce
  • salt and pepper to taste


  • Slice the onions thin and place into a skillet with 1/4 cup butter.
  • Sprinkle sugar and salt onto the onions.
  • Saute for 40-50 minutes, stirring every 3-5 minutes.
  • While the onions are cooking, combine the onion soup mix, beef bullion, water, and Worchester sauce and begin to heat.
  • An additional 1-2 Tablespoons water may need to be added if the onions begin to get too crispy.
  • Cook onions until brown/caramelized.
  • Add onions to the broth and boil for 5-10 minutes.
  • Serve with or without cheese and bread that has been placed onto the soup and broiled until cheese in brown. 

Knoephla Soup

This is a very versatile soup.  The knoephla dough is standard, but the remaining can be changed to meet the needs of your family.  For instance, my hubby likes to put in a jar of vegetable flakes to the broth (found in the spice isle), but my boys won’t eat it then.  I like to have potatoes in mine, but others don’t like that….so add or delete what you want.  If you want it to be richer, add cream or half/half vs. milk.

Prep Time: 1 1/2 hours

Knoephla Dough:

  • 6 c flour
  • 6 eggs
  • 1 1/2 c warm milk
  • 1 t salt


  • 4 c chicken broth
  • 1 onion, diced
  • 1/2 c celery, diced
  • 2 c  cream
  • 1/4 c butter
  • Salt and pepper to taste
  • 1 Bay Leaf


  • Mix eggs and warm milk.  Add salt and flour to make soft dough.
  • Let rest about 1 hour.  While this is resting, cut up the other ingredients (onions, celery, etc).
  • Boil water in large pot. after the dough has rested.
  • Cut dough with butter knife (I dip mine in the boiling water and use the flat side to cut the knoephla).  The knoephla should be a about the size of a quarter or a little bigger.
  • Boil for 20 minutes.
  • In a separate pot, saute the onions and celery in butter.  After tender add the chicken broth.  If you want to add potatoes, feel free…just cut them very small and boil 20 min in the chicken broth.
  • Drain the knoephla.
  • Add the onion, celery and chicken broth to the big pot.
  • Add the knoephla, bay leaf and milk.  (You may add more milk depending on how thin you want the soup).
  • Simmer for 20 minutes. Remove bay leaf. Serve. 20180415_152201

Pizza Soup

I love pizza.  I will eat it anytime of the day, however my family does get sick of eating it.  To assist with my craving, I attempted this recipe….which I do have to say was good.  Feel free to adjust the ingredients to your liking.

Cook time: 20 minutes plus prep time  Yield: 6 servings


  • 1 small can mushrooms, diced smaller if you like
  • 1/2 c onions, diced
  • 1 red pepper, diced
  • 2 c water
  • 1 can (14 oz to 15 oz) pizza sauce
  • 1/2 c pepperoni**
  • 14.5 oz can diced tomatoes
  • 3/4 c italian sausage, cooked***
  • Garlic salt to taste
  • Shredded cheese


  • Saute veggies in frying pan with 1-2 T water for 5 min.
  • Add all of the ingredients except for the cheese into a large pan.
  • Bring to boil.
  • Reduce heat and cover.
  • Simmer 20 minutes.
  • Garnish with Shredded Cheese before serving.

** To decrease fat and calories, place pepperoni on papertowels and  microwave 20-25 seconds.  Blot additional fat off.  You will still have great flavor without all of the grease.

***To decrease the fat and calories from the italian sausage, after it has been cooked, rinse in colander with hot water to remove excess grease.