Effortless French Onion Soup

I was stumped as to what to make for dinner yesterday and was feeling bored with my usual repertoire of burritos, salad, pasta--you get the point. I decided to make a delicious--and very semi-homemade--French Onion soup in the following fashion. I think the secret lies in the presentation, which makes the soup feel celebratory and special. Try it and feel free to use variations that work for you.

Effortless French Onion Soup

Ingredients: Serves 2

(1) 19 oz. can of Progresso French Onion Soup

1-2 pieces of toasted seven grain bread (or whatever bread you like or have at home)

6 generous slices of smoked mozzarella cheese (or whatever cheese you like or have at home)

Italian seasoning or fresh parsley (whichever one you have on hand)

2 soup crocks (with or without handles)

Directions:

Preheat oven to 500 degrees (or broil).

Heat the soup on low-medium until warm but not boiling hot. Ladle the soup into the individual soup crocks. Cut the toasted bread into small squares and put into the individual soup crocks. Mix into the soup to let the bread soak up nicely. Top with three slices of smoked mozzarella cheese or as many as it takes to cover the top of the soup crock. It's ok if the cheese does not go over the dish like in restaurants. Use as much cheese as you like and remember that adding cheese also means adding calories and fat so you might want to go light--it's up to you.

Bake in the oven (not yet the broiler) for ten minutes. Take out and place carefully in the broiler for 1-2 minutes. Be very careful to watch the soup once in the broiler because it has a tendency to burn the cheese very quickly. When ready, the cheese and the liquid below will bubble nicely. Top with Italian seasoning or fresh chopped parsley. Make sure to cool it for at least 5-7 minutes before you dig in.

Bon Appetit!