Whip up a bowl of French Onion Barb soup. It's what she would've wanted.

This recipe calls for a little bit of creativity, but man, if you can pull this off, it'll be well worth it!

It starts out with chopping up the onions, but then gets right into the creativity. That's making the "Barb" part of the soup. It's all in the bread. Watching this person do it makes it look easy.

1 stick unsalted butter
3 tablespoons olive oil
5 cups thinly sliced onions
2 quarts beef broth
2 sprigs thyme
2 bay leaves
3 tablespoons Sherry
1 (7 oz) package thinly sliced swiss cheese
frozen ball of pizza dough
1 (13.8 oz) can pizza dough

To make the soup:

In a large sauce pot, heat butter and olive oil over medium until hot and melted. Add onions and cook until translucent. Add beef broth, herbs and sherry - cook over medium until simmering. Add salt and pepper to taste.

To make the barb stick and pool handles:

Open can of pizza dough and flatten. Cut out the silhouette of Barb being pulled from the side of the pool. Place on a silicone lined sheet tray and set aside..
Get two small pieces of dough and roll into little snakes. Curl the top and make the shape of a pool handle. Place on the silicone lined sheet tray and bake in oven (375) until golden - around 13 minutes.

To make the floating barb head:

Let your pizza dough come to room temp. With oiled hands shape out a human head. Add a nose, eyes and mouth. Just do your best here. Brush with olive oil and bake in a 375 degree oven until golden - about 25 minutes.


Pour soup in large bowl. Add bard head and cover soup and parts of the head with swiss cheese. Using a handheld torch, melt the cheese.
Add the pool handles and barb stick to the side of the bowl.

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