Posts Tagged With: onion soup

Atlanta Brisket

American Entree



3½ pounds beef brisket
½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
½ teaspoon salt
1¼ cups ketchup or bottled chili sauce
1 packet instant onion soup mix
4 cups Coca ColaTM
2 tablespoons vegetable oil


9″ x 13″ casserole dish
tin foil, if your casserole dish doesn’t have a lid
particle accelerator (Costs billions. Start saving.)

Serves 6. Takes 4 hours 30 minutes plus at least 6 hours to marinate.


Add brisket to casserole dish. Use fork to poke holes in brisket. Rub garlic powder, paprika, salt, and pepper onto brisket. Add ketchup, onion soup mix, and Coca Cola. Cover and marinate in refrigerator for at least 6 hours or overnight. Turn every 2 hours, if possible.

Preheat oven to 350 degrees. Remove brisket from casserole dish and add to pan. (Keep marinade in casserole dish.) Add vegetable oil. Sauté for 10 minutes on medium-high heat or until brisket browns. Turn over once. Return brisket to casserole dish. Cover and bake at 350 degrees for 4 hours or until meat is tender to the fork. Add Coca Cola, if necessary, to keep brisket from drying out. Goes well with sides or desserts prepared by someone else. ☺


1) Instant onion soup mix transforms soup instantly into cold onion soup with the addition of water.

2) Of course, onion soup is much tastier warm. As we know, there are three ways to heat onion soup: the stove top, the microwave, and the particle accelerator.

3) For the last method, simply put your bowl in the particle accelerator. Press the start button and whoosh, piping hot soup. Before you do though, and I cannot stress this strongly enough, make sure your bowl is particle-accelerator safe. If not, you might melt down an entire town, which your surviving neighbors will hold against you for a long time.

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Chef Paul

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on

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French Hamburger

French Entree



1 1/2 pounds ground beef
1 medium red onion
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon Grey PouponTM
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 packet onion soup mix

8 French rolls
romaine lettuce


Mince the onion. Mix all top ingredients by hand. (Yes, it’s mushy.) Form 8 elongated patties. Fry patties on medium-high heat until juice coming from patties is no longer red or meat is no longer pink. Don’t turn patties over as frequently as you would for an American hamburger. There is plenty of moisture in these patties. You don’t have to worry as much about them drying out and early turning might cause them to crumble.

Toast French rolls. Put patty and lettuce on roll. This is a French hamburger. Any mustard must be Grey PouponTM. Sacré bleu.


1) I was last in France in 1993. At that time, there were dozens of McDonald’sTM. The best one was in Nice. Most restaurants in France are only open during meal times. McDonald’sTM remains open throughout the day.

2) A McDonald’s in Budapest, Hungary, charged for ketchup.

3) I am a fifth-generation direct descendant of the great French Emperor Napoleon. He died on the fifth hour of the fifth day of the fifth month. I was born at that same time. Different years, of course. He also conquered a few more countries than I.

4) I bicycled across France in 1983. At that time, my French was on the level of a distracted third grader.

5) I had a burger in France. It came in a French roll.

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

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