French Onion Soup

It's flu season, and there is absolutely no better way to kill the flu than with French Onion Soup. And it's tasty too!

Here's what you do:

Saute 3 sliced yellow onions and 3 cloves of garlic. When they're cooked, add 2 cans Campbell's beef broth (or your own homemade beef stock if you have it). Add to that 1/2 tsp marjoram, 1 tsp salt, 1/2 tsp pepper, and 1 heaping tsp hot dry mustard mixed into just enough water to make a medium paste.

Next make croutons: break apart old stale bread (best if it's been in the freezer for at least a year) onto a baking sheet. Cover in fresh Parmesan cheese. Bake in a moderate oven until golden brown.

Slice mozzarella cheese - DO NOT use the partially skimmed crap! It tastes like cardboard and will ruin your soup. Go out of your way to find a deli that has real mozzarella.

You have enough soup for 4 onion soup bowls (oven safe, usually with handles). Into each bowl layer some croutons, ladle a scoop of soup, add a layer of mozzarella. Repeat. This should fill the bowl. Top with more fresh Parmesan.

Bake at 350F for about 25 minutes with no lid - you want it heated so that your cheese is gooey and brown on top, but not so long that it is runny .

Om nom nom.