Five Ingredient French Onion Soup

The first time I remember having real, not from a can French onion soup was at the French Connection Café in Ft. Myers circa 1998. My BFF Teri and I were feeling very continental and went downtown to try their oh so sophisticated menu. Like all good bistro French onion soups, it was cooked in a crock with melty cheese on top and toasted French bread floating within. I was hooked.

If you look up French onion soup recipes online, the ingredient list can be a little daunting. Sometimes you just want to be able to slap some soup together for dinner you know?

Get that bistro feel right in your own home in just a few minutes with this no-fail recipe! It made just enough for four big bowls for my family:

Ingredients:

1 32 oz. carton of College Inn (or similar) beef broth
2 large Vidalia onions (sliced)
1 clove garlic (minced)
2 tablespoons butter
Garlic salt to taste

Directions:

1. Sautee your onions in the butter until they start to look translucent, then add a dash of garlic salt and the minced garlic.

2. Continue to sauté the onions on medium until they begin to caramelize.

3. Add the beef broth and simmer for 5 to 10 minutes.

That's it! Super easy and delicious. I served mine with some garlic toast and a slice of Havarti cheese, though you can use Swiss or even white cheddar or shredded mozzarella if you've got it. I won't tell. You can also very easily double the recipe for a bigger crowd or just so you have some good leftovers.

Hope you give it a try ... I promise you'll never buy French Onion soup from a can again!