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Not-so Favorite Recipes

April 15, 2010

I have a lot of favorite recipes, such as my favorite chocolate chip recipe and my favorite chicken pot pie recipe. However, sometimes you find a recipe for a dish that you don’t necessarily like. It may be a good recipe, but the food just isn’t your favorite.

This is the case with my French onion soup.

One of Tyler’s favorite things to eat is soup. His favorite soup is French onion soup, and he is obsessed with my French onion soup.

Now, don’t get me wrong, I don’t mind French onion soup. I’m a soup fanatic too, but  I’m a bigger fan of the broccoli cheddar persuasion. Also, those onions are just a pain to cut – my eyes start to water up after the first slice! However, Tyler gushes about it and pleas that I make it, so I do (although I make him chop the onions).

So, if you are a French onion soup fanatic, you might want to try out this recipe, which I obtained from my mother’s Better Homes and Gardens cookbook:


The Best French Onion Soup Recipe

French Onion Soup to die for

  • 1-1/2 pounds onions, thinly sliced (6 cups)
  • 1/4 cup butter
  • Three 10-1/2 oz. cans condensed beef broth (I use the Campbell’s variety)
  • 1 teaspoon Worcestershire sauce
  • 6-8 slices French bread, toasted
  • Provolone cheese

1. In a large saucepan, cook onion, covered, in butter about 20 minutes or until tender.

2. Add broth, sauce, 1/4 teaspoon salt and dash pepper; bring to boiling.

3. Sprinkle toasted bread with cheese; place under broiler until cheese is lightly browned.

4. Ladle soup into bowls and float cheesy bread atop

* Source: Better Homes and Gardens “New Cook Book,” July 1981 edition

Tips for this recipe:

  • To reduce excessive onion tears, cut off the ends of the onion and run water through the top.
  • I typically use toasted or broiled French bread for the crouton on top, but sourdough is also one I’ve heard that’s a favorite.
  • Provolone cheese is the absolute best with this soup. Accept no substitution.


Chocolate Peanut Bars (no oven or stovetop needed!)

Another recipe that a friend in my life is obsessed with is my chocolate peanut bars. Theresa Berens is loves chocolate. She also loves peanut butter. And she absolutely loves them together, to the point of eating herself sick with Reese’s cups. For Christmas this past year, I made said chocolate peanut butter bars for Theresa. She loved them! Although they’re a little rich for my taste, I made them again – they are so damn good. I mean, there’s cream cheese. You can’t go wrong with that.

Chocolate Peanut Butter Bars

  • 1 cup butter, divided
  • 6 squares (1 ounce each) semisweet chocolate, divided
  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup unsalted dry roasted peanuts, chopped
  • 2 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract

1. In a small microwave-safe bowl, melt 3/4 cup butter and two squares of chocolate; stir until smooth. Stir in cracker crumbs and peanuts.

2. Press into a greased 13-in. x 9-in. pan. Cover and refrigerate for 30 minutes or until set.

3. In a small bowl, beat the cream cheese, sugar and vanilla until fluffy. Spread over chocolate layer. Melt the remaining butter and chocolate; stir until smooth. Carefully spread over cream cheese layer. Cover and refrigerate until set. Cut into squares.

* Source: Taste of Home: Holiday Gifts and Crafts special issue, December 2009

3 Comments leave one →
  1. Lori Puckett permalink
    April 16, 2010 5:45 am

    Great choices! I LOVE soup, chocolate, and peanuts too! The bowl looks delightful on your mosaic table. Though not much of a fan of the onion soup- you cannot go wrong with broth in anything. All amateur cooks should keep ample cans or cubes of buillion or broth on hand! Accepting no substitute for provolone- a gormet and healthy choice.

    The ooey gooey treats are loved by many but too much goes a long way especially when dark chocolate becomes a passionate alternative.

    Nice work! I am off to stock up on provolone, broth, and dark chocolate. They keep forever on the shelves and in the frig.

  2. Annie permalink
    April 21, 2010 5:52 am

    I love both of these recipes and are just glad you are not home to make them because the last time you came home with those peanut butter bars I ate like the whole pan. I will have to admit your French Onion soup is better than any restaurant I have ever eaten in!! I should know- I order it every chance I get- yours, my dear- THE BEST!

  3. September 28, 2010 12:57 pm

    Love this! I am thinking of doing it with my Girl Scout Troop today. I think they would have a blast with this and no baking involved! I especially thank you for putting me on your Blogroll. Each day I have gotten a few visitors from it. How did you find me? I am trying to get out there more in the blogosphere. I really enjoy your blog.

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