“French Onion Barb” Is The Recipe You Need For Your “Stranger Things” Season 2 Binge


Season 2 of “Stranger Things” hits Netflix on Friday, October 27 and I can hardly contain my excitement.

In fact, I’m already counting on the fact that I’ll get very little sleep Friday night because I will show zero restraint in telling Netflix that I am indeed still watching, even after 6 hours.

Obviously we’ll all need some kind of sustenance to get us through all of the cliffhangers and stress of the new season, and French Onion Barb is perfect for several reasons: 1) Because I love Barb and I’m still real pissed at Nancy for leaving her by herself, 2) Because I love french onion soup and 3) Because it’s getting chilly out and this recipe is a hot plate of goodness.

How To Make French Onion Barb:


  • 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
  • salt/pepper
  • 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.
Assemble: 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.