3. Nancy’s French Onion Soup
Chef Jim Cooley's mom worked when he was a kid, and with three children, she was always cooking in large batches. She would break dishes down in serving sizes and freeze them for a quick meal later. She had what must have been a 30-quart stockpot, so her batches were quite large, Cooley says. The black pepper in this recipe would tend to settle on the bottom of the pot, so you always knew when you were eating the last of it because you would have black pepper covering the bottom of your bowl, he says.
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