French Onion Soup
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What you need:

3 12oz cans roast beef
32 oz beef broth
4 cups water
approx. 5 Tbsp. olive oil
6-8 large onions, cut into large, long pieces
3-5 cloves chopped garlic
1/2 tsp. Tony Chachere's Creole Seasoning
1/2 tsp. Thyme
1/2 tsp. Worchesterchire sauce
1/2 cup Marsala wine
1/2 tsp. black pepper
1/4 tsp. salt
1 loaf french baguette bread
sliced provolone cheese
sliced swiss cheese
1 cup shredded mozzarella cheese
4 Tbsp. butter

Directions
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1. Preheat oven to 375 degrees farenheit. In a large pot, combine canned roast beef, broth, and water. Stir until combined over medium high heat. 
2. Add onion and garlic and stir well.
3. Add thyme, worchestershire sauce, marsala wine, black pepper, and salt, stirring until all seasonings are well incorporated into the soup.
4. Cook until a steady boil is reached, stirring occasionally.
5. Using oven-safe bowls, pour soup into the bowls, leaving 3/4 of space to the outside rim. Place 1 to 2 slices of french baguette into the center of the bowl, then top with shredded mozzarella, sliced provolone, and sliced swiss cheeses.
6. Place bowls into oven and cook for 20 minutes or until the outside rim of the cheese is slightly well done. 
7. Remove from oven and place on cooling rack or on top of towels or pot holders until bowls are cool enough to handle. Serve and enjoy.