Ingredients

1 (10½ oz) can French Onion soup

1 (10½ oz) can Beef Broth

1 (10½ oz) can cold water

½ teaspoon sugar

2 teaspoons Worcestershire sauce

⅛ teaspoon sea salt

Cooking Method

Bring ingredients to a boil in a saucepan; strain, discard onions.  Serve au jus dipping sauce hot.

Can be made 2 days ahead.