Do not underestimate the glory that is French Onion Soup. Something magical happens when you combine the simple elements of this recipe: a killer savory beef broth, perfectly golden caramelized onions, and of course, enough toasty bread and melty cheese to make you weep. I’ve got details and photos to show you exactly how to make the best easy broth, caramelized (not burned) onions, and the method for broiling it all to perfection. A fun project for a rainy afternoon at home! Originally posted March 6, 2013.
Table of Contents
- Blast from the past
- Onion Soup
- Your soup is only as good as your broth
- The broth
- The onions
- The best French Onion soup!
- French onion soup recipe ingredients
- How to make french onion soup
- What cheese goes on french onion soup?
- What to serve with french onion soup
- How to store leftover French onion soup
- Can you freeze french onion soup?
- French onion soup frequently asked questions
- More soups you’ll want all season long
- French Onion Soup Recipe
My sister Laura helps me research recipes before we start testing them in the kitchen. She texted me, “I really wanted to reference Julia Child’s French Onion Soup recipe, but couldn’t find it anywhere. It wasn’t in her book, Mastering the Art of French Cooking, which I have a copy of. I couldn’t find it online. And that’s when I realized…French people just call this “Onion Soup.” It was right there in the book.”
Ahaha! This is kind of like when I learned from a French reader years ago that French people don’t call French toast French toast. Like, DUH, but I just never thought of it! (they call it “Pain Perdu,” or “Lost Bread,” because it’s a way to use up old dry bread.)
Fun fact: in Sweden, muppet-lovers call the Swedish chef “the Norwegian Chef.” this kills me 🤣
Blast from the past
I posted this recipe for French Onion soup in 2013, and don’t want to lose my “journal entry” from back then, especially as this one involves throwing shade at my father-in-law. Since I’ve been paying for it for over a decade now, I’m not about to back down at this point. So here’s 24-year-old Karen, at the time pregnant with my son Truman:
Eric and I don’t have a digital bathroom scale, it’s just the old-fashioned dial kind. I accepted a long time ago that it is not really accurate enough to tell you your weight, but it is useful in tracking your fluctuation day to day. (Or week to week, or month to month…I kind of like having an estimate weight. It makes me less curious. It’s also nice to get on the scale, see the number, and legitimately think, “Well, it’s probably wrong.”)
Eric’s parents were in town a few weeks ago and Eric’s dad informed him that our scale is 15 pounds too heavy. Eric was very concerned and wanted to buy a new digital scale immediately. I reminded him that I am 8 months pregnant and see a doctor once a week. The scale is not 15 pounds heavy. He brushed that aside and said, Karen, I have the potential to lose 15 pounds here, just buy the scale!
I think the moral of the story here is that Eric’s dad needs to cut back on the Cheez-its when he goes on a road trip.
Let the record show: Chip has cut back on the Cheez-its.
Onion Soup
I used to think that I didn’t like onions. I mean when I was a kid. I also didn’t like mustard or blue cheese, so obviously I had issues. Because of this onion aversion, I had never tried French Onion Soup until I was an adult, because, hello, I thought it would be disgusting. I have since repented. Onions are a gift from the culinary gods, and French Onion Soup is one of the best ways to highlight this incredible vegetable.
Your soup is only as good as your broth
French onion soup is pretty simple. In fact, one of the top queries on google is “Is French Onion Soup a main dish or a side?” People are confused 😂 (I like to serve it as a full meal, fyi. Ain’t no way I’m putting this much effort into a side piece)
French onion soup is basically some beef broth with onions, topped with bread and cheese. If your broth is not good, your bread and cheese, bless their hearts, will not make up for it. If your caramelized onions are actually burned onions, you will notice.
So it’s pretty important to get this right.
The broth
The BEST way to get your hands on a savory high quality beef broth is of course to make it yourself. You could go to the store, ask the butcher for a bunch of beef bones and parts, take them home, roast them, then boil them with veggies until all the fat and marrow is rendered. It would take hours and hours.
I wanted a more simple preparation for this simple soup. After perusing this Epicurious article about the best beef broths on the market, I decided to try out their top recommendation, Brodo broth.
It’s truly amazing, and so flavorful all on it’s own. But I was looking for a little more oomph—and the thing is, we totally have the time to do it. The onions take about 90 minutes to caramelize anyway. So whatever store bought broth you choose, follow my method for simmering the broth with some roughly chopped veggies (carrots, onion, celery, garlic) to concentrate the broth and pull out those rich flavors.
I did try making this soup with nothing but my beloved stand by: Better Than Bouillon Beef Base. It’s a gelatinous concentrate that you keep in the fridge til you need it, then add water and BOOM, beef broth. I live by this stuff and hardly make a soup or sauce without it these days.
BUT. It’s not quite right for French onion soup. When beef broth is a supporting flavor, like in Homemade Chili or Beef Barley Soup, a concentrated base works great. But for a soup where the broth is the STAR of the show? Please, start out with a high quality liquid beef bone broth.
I added a tablespoon of Better Than Bouillon Beef base in addition to the water and liquid broth that I used for today’s soup, to amp up flavor, as noted in the recipe. But the time I tried it with 12 teaspoons of concentrate and 12 cups of water – it was too grainy, and not rich enough.
If you REALLY want to amp up the flavor of your broth, add some beef bones like neck, shank, ribs, oxtails, marrow bones, shin, or knuckles. Let them simmer in the soup along with the veggies. This would seriously change the game for your broth!
The onions
The second element of making sure you get this soup right, besides the broth, is making sure we get these onions caramelized to perfection.
The most important thing I learned in my research for this recipe is that caramelized onions do not have to mean browned onions. You can achieve that gorgeous, complex, sweet caramelized flavor without having to take your onions to the edge of burning.
I’m not offering you a time shortcut; real deal caramelized onions still take a while. But I want to emphasize that once your onions have reached a uniform level of golden, they will deliver that sweet flavor you are looking for. You don’t have to keep going and going until they are brown-brown. As always, follow your nose, and be sure to give them a taste. If they taste a little flat or “onion-y” still, then cook them another 15 minutes or so. See photos of the caramelizing process in the how to section below!
The best French Onion soup!
It’s really quite a simple recipe, but because of that you need each component to be amazing quality. Follow these tips!
- Caramelized onions: there’s no going around it: the direct way to the best french onion soup is in a healthy amount of rich, perfectly caramelized onions. I’ll show you all the tips and tricks to making the best caramelized onions of your life.
- Rich broth: you want a lot of depth in your broth when it’s the main portion of every bite. Buy a high quality liquid beef broth, beef it up with some Better Than Beef Bouillons, and THEN:
- Cook your liquid broth with fresh herbs and veggies. This concentrates the flavors and gives you a deep, rich flavor. You will want to drink it all on its own!
- Good bread: “don’t get cheap on me Dodgson” (name that movie!) Again, in a soup with very few ingredients, go for the best bread you can because you’ll really taste the difference. I love my Homemade French Bread, but any French bread from a quality baker is going to be great!
- Beautiful, melty cheese: there are a few options for what cheese to melt on top of your bread and soup, my favorite is a combination of parmesan, gruyere, and Swiss! A combo is the best, more on that below.
- You do need oven-safe bowls for this recipe. Any stoneware bowl is going to be fine. If you don’t have the right bowls, don’t let that stop you from making this! I’ve got instructions in the recipe notes for what to do (broil the bread and cheese separately.)
French onion soup recipe ingredients
You might have a lot of these items already if you have a well stocked pantry! This list is just to give a brief overview of what you’ll need. The recipe card has the full ingredient list with instructions, don’t miss it!
- yellow onions
- butter
- kosher salt
- cayenne pepper, optional
- all purpose flour
- sherry wine, or white wine (I used cooking wine)
- fresh lemon juice
- high quality beef broth, I like Brodo brand, or Kettle and Fire
- Better Than Bouillon Beef Base
- carrots
- celery
- garlic
- prepared horseradish
- fresh thyme
- fresh rosemary
- bay leaves
- peppercorns
- loaf of French Bread
- gruyere cheese
- Parmesan cheese
- Swiss cheese
How to make french onion soup
First we’re going to start with some tears. I know, I know! Onions are beastly, but sooo worth it, I promise. Slap on a pair of swim goggles, if you struggle as much as I do.
Melt a little butter in a stainless steel or cast iron skillet. DON’T use an enameled pan, the onions take so much longer to caramelize! Sprinkle with a tablespoon of kosher salt. Add way less if you only have table salt! But I promise, this is the correct amount of Diamond Crystal Kosher salt. Add a lil pinch of cayenne, to give your onions a complex flavor but no heat. It’s optional but I love it!
Then, settle in for the long haul.
Here are the onions in various stages as they progress toward their final blessed state of caramelized-ness.
Here they are, coming along. Almost done:
And these are the final caramelized onions. An even golden brown, all the way across. This really does take some time, so don’t rush this! Don’t turn up the heat. Don’t think stirring every 10 seconds will speed it up. It won’t 😂
What I WILL say is that caramelized onions taste amazing as soon as they are an even golden color all the way across – you don’t have to wait for them to be fully browned. At the end of the day, taste them and see what you are happy with your soup tasting like! Only you can know how deep YOU need to caramelize your onions.
Sprinkle your golden beauties with flour and stir it around a bit til it’s all absorbed. Then add some dry sherry wine and the juice from half a lemon to bring some ZIP. Don’t judge me for my cooking wine, haha. I’m not a wine person and this works for me! Plus, hello cheap.
This wine not only adds flavor (you can use whatever kind you like!!), but it also helps us scrape up the browned bits from the onions cooking. And it rehydrates the onions so they get plump and juicy with a punch of wine-y flavor. yumm. They are ready to go!
Now, we are actually rewinding at this point so I can show you all the steps for making the broth, which you will start prepping right after getting the onions started. We are cooking the broth the entire time the onions cook, to give the broth time to develop flavor and concentrate a bit.
In a large soup pot or Dutch oven, add all the veggies: carrots, celery, more onion (!), garlic, bay leaves, herbs, and a lil scoop of horseradish sauce. I swear this doesn’t make it spicy! Just adds that delicious flavor.
Be sure to get your lil 5-year-old to help you add in the broth. Isn’t he the cutest?
I used Brodo broth for this test. Buy the highest quality liquid beef broth you can find!
Bring your broth to a boil, then lower to a simmer. See how much the liquid reduced in the time it took me to caramelize the onions? Concentrationnnn
Pour the broth through a colander into a bowl (save those carrots, at the very least! They’re delicious. This is your halftime snack 😂), then add the broth back to the soup pot to keep it warm.
When the onions are done and the broth is drained, add the onions to the broth.
Here is the final soup! Give it a taste and see what it needs. Salt? Pepper? More fresh thyme?
Okay, now it’s time to get down and dirty with the bread and cheese.
What cheese goes on french onion soup?
I love to use a combination of cheeses for my French Onion Soup. My favorites are gruyere, parmesan, and then topping the whole bowl with a slice of Swiss. But you can use any kind of white cheese you like! Here some other ideas that would be delicious:
- gouda
- mozzarella or monterey jack
- provolone
- asiago
I shred the parmesan and gruyere and add a bit to the bowl before ladling in the soup. Because I’m no fool.
Now toast your bread! I love Homemade French Bread, but any nice bakery bread is great too. I was feeling a little extra and decided to butter my bread before toasting it, but I promise it’s not mandatory. Just lay the bread out on a baking sheet and bake at 350 for about 10 minutes, then flip each piece and bake again until both sides are quite crispy. This toasting process is KEY to ensuring that your bread doesn’t just disintegrate the moment it hits your soup.
Now, you have a choice to make here. I’m showing you a method for a “double” French onion soup so to speak. Doubling the bread and cheese, that is 😂 Add a slice of toasted bread to your bowl, then top with shredded gruyere and parmesan. Then ladle on the broth and onions:
Then top with ANOTHER piece of toasted bread. Top with more shredded cheese, then lay a slice of Swiss cheese right on top.
There are pros and cons to the double bread method. Pros: you get double the amount of bread and cheese, obviously. It helps lift your top piece of bread so that it stays ultra crispy instread of just falling in the soup.
BUT, there are some down sides. The lower piece of bread absorbs much of the broth, leaving the onions behind. So don’t choose this method if you are looking for a sipping experience. Next time I think I will skip the lower piece of bread.
If you skip adding the lower piece of bread, I still recommend sprinkling a little shredded cheese in the bottom of the bowl before ladling in the soup. Yum.
Broil the cheese on top of the bread until it’s melty perfection! Serve right away, and be sure to warn your guests that the bowls are HOTHOTHOT.
What to serve with french onion soup
Technically French onion soup can be served as a first course, or as a main dish. I personally can consume my weight in this soup and therefore the only things I might have room for are a light salad or other vegetable dish. 🤣 Here are a few options that you can choose from, both side dishes and mains!
Side Dishes
- Raspberry Avocado Salad with Poppyseed Dressing >> light and refreshing to contrast with the rich and savory soup
- Green Salad with Feta and Beets (The Fanciest No-Chop Salad Ever) >> with a time intensive dish like French onion soup, a no chop (and practically no time) salad is perfect
- Strawberry Cucumber Salad with Honey Balsamic Dressing >> this salad is especially light, and beautifully impressive
- Lemon Almond Green Beans >> I’m always down for more green with my dinner. If you’re looking to so something besides salad, this is a great option
- The Very Best Fruit Salad >> fruit goes with everything, and I love how simple a meal could be with just this salad and some french onion soup!
- Best Recipe for Ambrosia Fruit Salad >> creamy dreamy fruit salad that would be the perfectly light “dessert” after soup
- Caesar Salad from Jo Cooks
- Perfecting French Macarons from Apple Cake Annie
Main Dishes
- Prime Rib Recipe To Impress Your Guests >> if you’re looking for a show-stopper, multi-course meal, prime rib would absolutely kill as a main with French onion soup
- Ribeye Steak Recipe (Grilled or Pan-Seared) >> who needs to go to an expensive steakhouse when you can recreate all the courses (including the amazing steak) at home?!
- Pot Roast in Crock Pot >> it’s hard to get any easier for an impressive main course!
- 1770 House Meatloaf >> tender, moist, flavorful meatloaf that is extra fancy and tasty
- Herb Roasted Turkey >> simple, but delicious, and my most favorite turkey recipe
- Mimi’s Rotisserie Style Sticky Chicken from Deep South Dish
How to store leftover French onion soup
French onion soup is best kept in a container with an airtight lid in the refrigerator for no more than 4-5 days. Make sure to keep the soup separate from the bread and cheese!
If you have a serving with the baked bread and cheese on it, unfortunately it will not survive the refrigeration and rewarming process well. Eat just the bread and cheese off the top and save the soup (yes, I’m a heathen). Or give the whole bowl to your neighbor to eat (they’ll love you forever) or just toss it. If you refrigerate the soup with the bread, the bread will eventually disintegrate into the soup leaving a soggy mess.
After I shot this recipe, I had an entire tray of bowls of this soup with lots of soggy bread. (I did the double bread method. Most of the broth absorbs if you don’t eat it right away.)
Eric texted a group of our friends and said they could come pick up some soup if they were hungry. I was like what!! This soup is all just soggy bread, it’s not going to be good for anyone to take home! And he was like oh, okay.
Then I go upstairs to take a shower and my friend Tsukasa texts me about the soup. And we have this whole conversation where I tell her I’m so sorry, the soup mostly absorbed into the bread and it’s been a couple hours, it’s not that great anymore. She says okay, no prob. Then 5 minute later she texts me, “Kan just came home with a tub of soup!”
Kan had already come over, gotten the soggy soup from Eric, and gone home while I was upstairs 😂 so much for soup standards!! Haha!
Can you freeze french onion soup?
The onions and broth are great for freezing! Wait til the soup is cool, then pour it into a ziplock freezer bag or individual containers. Seal well and add to your freezer, where it will stay good for about 3-4 months. Don’t bother freezing the bread or cheese, just add those fresh when you’re ready to eat the soup.
To thaw, place the container or bag in the refrigerator overnight or on the counter for a few hours. Transfer to a pot to heat up or warm individual servings in the microwave. Once warm, follow the original instructions in the recipe card to add the bread and cheese to serve.
French onion soup frequently asked questions
It really can work as a side or as a main dish, it totally depends on what you want! I absolutely love the flavor of this soup, and can eat a lot of it 🤣 Because of that, and because it takes some time, I almost always serve it as a main course with a simple side salad.
However, if you are preparing a multi course meal to impress, this would DEFINITELY be a contender for a first course! You can choose a smaller bowl to make it a more reasonable serving, knowing there are additional courses coming.
Oof, health questions are so hard as there are so many different opinions about what is “healthy”. In my opinion, this IS a healthy soup. It’s basically a very rich clear broth with onion in it! Obviously once you add the bread and cheese in you can get carried away, but I think a reasonable serving of this soup (even with bread and cheese) is a good part of a balanced diet.
There are two important ways to deepen the flavor. First, you need to make sure the onions are properly caramelized to get that deep, rich, sweet flavor so essential in French onion soup. Second, you need to flavor the broth with lots of aromatics, seasonings, and flavor enhancers. Things like fresh herbs, whole spices, veggies, and beef bones if you have them, really make a difference in taking a broth from plain to full bodied!
French onion soup has a base mostly made of beef broth, and the onions are caramelized prior to adding to the soup. Onion soup can use most any other type of broth (but usually it’s chicken broth) and the onions are cooked in the soup without any caramelization. Although if you ask Julia Child…they are the same 🤣
More soups you’ll want all season long
Is it just me, or does a big, steaming bowl of soup always sound like the best thing ever once the weather gets chilly? I truly think it warms your heart as much as it warms your belly. Here are some of my favorites!
- Beef Bourguignon Recipe >> technically a stew, but another cozy French dinner that is fabulous
- Creamy Potato Soup >> this soup is always high on my list for dinner on a cold night
- Crockpot Beef Barley Soup >> this might be my favorite soup of all time; it never gets old!
- Homemade Chicken Noodle Soup with Egg Noodles >> it’s hard to name a soup more nostalgic than chicken noodle, and this one is the best
- Super Easy Chicken Tortilla Soup >> this recipe is SO good, and you won’t believe just how dang easy it is too
- Lasagna Soup to end them all >> all the lasagna flavor you love, waaaay less work
- Creamy Tomato Soup >> give me a bowl of this soup (and a grilled cheese of course) any day of the week and I’m a happy camper
- Cozy 3 Bean Soup from Spain on a Fork
- One Pot Curry Lentil Soup from Unicorns in the Kitchen
I posted a version of this recipe for the first time way back in 2013. Here is the original photo!! Ahh!!
French Onion Soup
Ingredients
- 4 large yellow onions, about 3 pounds, thinly sliced
- 4 tablespoons butter, (half stick)
- 1 tablespoon kosher salt, use less if you have table salt
- 1/4 teaspoon cayenne pepper, optional, this adds flavor but no heat
- 2 tablespoons all purpose flour
- 1/2 cup sherry wine, or white wine (I used cooking wine)
- 1 tablespoon fresh lemon juice, about half a lemon
- 8 cups high quality beef broth, I like Brodo brand, or Kettle and Fire
- 2 cups water
- 1 tablespoon Better Than Bouillon Beef Base
- 3 carrots, peeled and roughly chopped
- 1 yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 6 large cloves garlic, smashed
- 1 teaspoon prepared horseradish, or more if you like it a little spicy
- 3 sprigs fresh thyme, 1/2 teaspoon dried thyme
- 3 small sprigs fresh rosemary, 1/2 teaspoon dried rosemary
- 3 bay leaves
- 15 peppercorns, about 1/2 teaspoon
- 1 (1-pound) loaf of French Bread , sliced
- 1 cup gruyere cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- 8 ounces Swiss cheese, sliced
Instructions
- Start by slicing up the onions. You want about 3 pounds of onions, which is usually about 4 large onions. See my How to Cut Onions post for details about how to stop from crying through this process! Slice the onions rather thin; it makes them easier to eat in the soup later. You should have about 8 cups of sliced onions.
- Saute the onions. In a 12-inch, high sided stainless steel pan*, melt 4 tablespoons butter over medium heat. Add the onions all at once. Sprinkle the onions with 1 tablespoon kosher salt. (Use about half that amount if you only have table salt.) Add 1/8 or 1/4 teaspoon cayenne pepper.
- Let the onions cook over medium heat for about 10 minutes, stirring occasionally, until they are transparent.
- Turn the heat down to medium low. Let the onions cook for about 90 minutes. Yes, really! Check in every 10-20 minutes to give them a stir and make sure they are cooking evenly. See photos for an idea of what they look like through the whole process.
- Make the broth in a separate pot. In a large dutch oven or stock pot set over high heat, add 10 cups high quality beef broth.*** Add 2 cups water. (I know this seems like a lot of liquid, but some of this will cook off.) Add 1 tablespoon Better Than Bouillon Beef Base.
- Add the veggies to the broth. Add 3 carrots, peeled and roughly chopped. Add 1 onion, peeled and roughly chopped. Add 2 stalks of celery, roughly chopped. Smash 6 cloves of garlic with the side of a chef's knife and add them to the broth. Add 1 teaspoon prepared horseradish. Add 3 sprigs of fresh thyme (or 1/2 teaspoon dried thyme) and 3 small sprigs fresh rosemary (or 1/2 teaspoon dried rosemary.) Add 3 bay leaves and 15 peppercorns (about 1/2 teaspoon).
- Once the broth mixture comes to a boil, lower the heat to a low simmer. Cover with a vented lid, allowing some steam to escape. Keep an eye on the heat and make sure it stays at a low bubble.
- Let the broth simmer the entire time that you are caramelizing your onions. When the onions are finished caramelizing, drain the pot of broth through a colander into a large bowl. Add the broth back to the pot and keep warm. Discard the vegetables, but do eat the carrots at least (they are delicious).
- Back to the pan with the caramelizing onions: The onions will slowly start to turn light yellow, then golden, then eventually a deeper golden. There is no need to caramelize onions to within an inch of their life. A deep golden shade across the entire pan of onions is all you need to get that sweet, umami flavor. The onions don't need to be a dark brown. Make sure you don't turn the heat up; that will just get you scorched edges, pulling in a bitter, acrid flavor that can take over the entire dish.
- Taste the onions. This will give you a better idea than the color, even. They should be sweet, but with a deep, bold flavor. There should be none of that onion-y "bite." If they still taste rather flat, keep caramelizing until you get a more complex flavor.
- When your onions have sufficiently caramelized, sprinkle them with 2 tablespoons flour and stir it together until the flour is incorporated, about 1-2 minutes.
- Add 1/2 cup sherry wine (or white wine**) to the pan and turn the heat up to medium. Stir thoroughly and use a wooden spoon to scrape up the browned bits on the bottom of the pan.
- Add the juice from a half a lemon, about 1 tablespoon, and continue stirring over medium heat until the liquid is mostly absorbed. The bottom of the pan should be smooth and cleared of any brown bits.
- Scrape the caramelized onions into the pot of drained broth. Stir it together and taste your soup. Does it need salt? More horseradish? a pinch of extra thyme? Adjust to your liking.
- Prepare the bread. Heat your oven to 350 degrees F. Slice your loaf of French bread into 1-inch slices. Lay the bread out on a baking sheet in a single layer. If you are feeling a little extra, you can butter each slice of bread with butter before toasting.
- Toast the bread at 350 for about 10 minutes, or until the top is quite crisp. Flip each piece of bread over and continue toasting at 350 for another 5 minutes, until it's toasty on the other side.
- Meanwhile, finely grate 1 cup parmesan cheese and 1 cup gruyere cheese. Sprinkle about 1/2 tablespoon of both cheeses in the bottom of 7 oven-safe serving bowls.****
- Ladle the soup into the bowls. Set the bowls on a half baking sheet to use as a tray to get them in and out of the oven.
- Top each bowl with a toasted slice of bread. Top with a sprinkle of 1/2 tablespoon each shredded gruyere and parmesan. Lay a slice of Swiss cheese on top.
- Broil. Move the rack to the upper third of the oven. Place the baking sheet with the soup bowls in the oven. Turn the broiler up to high heat. Let broil for 2-4 minutes, until the cheese is melty and starting to get brown spots.
- Remove the baking sheet from the oven. Use hot pads to transfer the bowls to the table, and remind your guests that the bowls are very hot!
- Garnish each bowl with freshly chopped chives and cracked black pepper.
- Storage: French onion soup is best kept in a container with an airtight lid in the refrigerator for about 4-5 days. Make sure to keep the leftover soup separate from the bread and cheese!
- Freezing: You can totally freeze this soup! See post for details. Keep the bread and cheese separate!
How I love French Onion soup! The procedure for caramelizing onions is one I will use in many different recipes, thank you :)
I really want to make this soup! It looks like delicious comfort in a bowl.
No no no – I just didn’t get RID of the rewind car for at least 10 years after getting the DVD player :) Although I should note that just because I own an electronic device doesn’t mean I know how to use it….
I totally know your scale was not 15 pounds off – although, I must admit that I would have liked to weigh what I did in high school. I’m sending this post to Chip because you can say what I can’t – and much funnier also. I laughed out loud Karen, very loudly out loud. And for quite an extended time I might add.
No don’t tell him! You are jeopardizing my “favorite-daughter-in-law” position! I’ve worked hard to get there!
Sounds wonderful for a cold day in March, like today!!!
Seriously Jane! Especially since this darn winter seems to be sticking around for eternity.