French Onion Soup

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the tenth book, The Cat Who Talke to Ghosts, just follow this link.


  • 2 Tablespoons of Butter or Margarine
  • 2 Tablespoons of Cooking Oil
  • 1 3/4 Cup of Thinly Sliced Onion
  • 1/4 Teaspoon of Sugar
  • 3 14.5-oz Cans of Beef Broth
  • Salt & Pepper to Taste
  • 4 Thick Slices of French Bread, Toasted
  • 1 Cup of Gruyére Cheese, Softened


  1. Heat butter or margarine and oil in saucepan.
  2. Add onion slices and sugar.
  3. Cook for about 20 minutes, stirring occasionally, until onions are golden brown.
  4. Add broth and bring to a boil.
  5. Simmer for 20 minutes.
  6. Add salt and pepper.
  7. Put soup into 4 bowls and top with toasted bread. Sprinkle cheese on toast.
  8. Broil until cheese melts. Serves 4.

Thoughts After Reading:

I’m not a big French Onion Soup fan, but everyone in my family loved it. They said it was perfect and just how French Soup should taste.

What do I know?

For more on The Cat Who…Cookbook Recipes, go to Chocolate Whoppers

For more soup recipes, go to Hearty Lasagna Soup

For more recipes, go to Fresh Mint Chocolate Chip Cookies

Cheesy Pesto Pull Apart Bread


Thoughts Before Baking:

So I found this recipe on pinterest, but is originally from The Cooking JarIt sounded fantastic, as I love pesto, cheese, and bread, so of course I thought I would give it a try.

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  • 1 Loaf of French Bread
  • 1/2 Cup of Butter, Melted
  • 1/2 Cup of Pesto
  • 1.5 Cups of a Mixed Cheese Blend (she called for a 5 Italian Cheese blend. I couldn’t find it so I went with the 4 Mexican Cheese Blend)


  1. Preheat oven at 375 degrees F.
  2. Using a serrated knife, make 1-inch diagonal cuts across the bread, be sure to leave the bottom intact.
  3. Repeat going the opposite direction.
  4. Pour the melted butter between the cuts, evenly.
  5. Use a spoon or knife to spread the pesto along the top of the bread.
  6. Transfer to aluminum foil and stuff cuts with cheese.
  7. Wrap bread in foil and cook for 15 mins.
  8. Unwrap bread and cook for another 10 mins.
  9. Serve.

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Thoughts After Baking:

So no picture, sorry. We ate it before I had the chance to snap one.


It was good.


The only thing I would change would be putting the pesto inside the cuts and then the cheese. I didn’t like it on the tops only.

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For more pinterest recipes, go to Pumpkin French Toast

For more appetizers, go to Gorgonzola Cream Cheese Log

For more recipes with pesto, go to Broccoli & Tortellini Salad with Pesto

For more recipes, go to Breakfast Puffin Muffins