I mentioned yesterday that almost all of the Top Ten posts here at Big Food etc. are recipe posts. Better Homes & Gardens Dill Pickles comes in at #9, and as I doubt too many folks have an overabundance of cucumbers right now, we’ll pass on that.
This French Onion Soup is ridiculously easy to make and unbelievably good. Of course, The Frug expects you to use home make beef stock– roast bones for two hours, simmer with a bunch of onions, celery, carrots for 12 hours. But if soup bones are not an option, there’s no reason you couldn’t use canned or boxed broth or consume. I suppose, in a pinch bouillon cubes would work.