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. 

I’m BACK………Let’s make Pico de Gallo

Pico de Gallo


• 2 large plum tomatoes -diced
• 1/2 medium white onion -diced
• 1/8 cup finely diced cilantro (more if you desire)
• chopped jalapeños (varies depending on the taste…I do 1-2 Tablespoon jarred jalapenos)
• 2-4 Tablespoons lime juice (I used the bottled stuff)
• 1-2 Tablespoons kosher salt, more to taste
Allow the flavors to develop at room temperature