The air has turned crisp and I saw a few leaves skipping across the street on my ride home today. This means (in my little world) that it is soup season. This is a happy occasion.
Here is my French Onion Soup recipe. It makes 4 bowls - of which, I will eat three.
Slice 4 large sweet onions (though any will do, really) and toss them in a large soup pot with about 1 Tbs of olive oil in it. Saute low and slow for 30-45 minutes, until they JUST start to brown a touch. When you see them start to brown, toss in 2 chopped cloves of garlic and stir and cook another 1 minute, then add 2/3 cup dry sherry and deglaze the pan. Bring to a boil to cook off the alcohol.
Add 2 cups chicken broth AND 2 cups beef broth to the onions. Bring to a boil, reduce to simmer, cover for about 20 minutes.
While the onions simmer, dice up about 2 cups (more if you really like it) crusty bread in 3/4 in cubes, toss on a sheet pan in about 2 Tbs olive oil. Sprinkle with 1 Tbs fresh chopped rosemary and 1 Tbs fresh thyme. Season with salt and pepper. Bake in the oven (350) for about 15 minutes, shaking the pan a few times.
When the croutons are done, pull them out and switch the oven to low broil. Now toss 2-3 Tbs more rosemary and 1 Tbs more thyme into the soup pot as you turn off the heat. Ladle into oven proof soup bowls. Top with a handful of croutons, then top with Gruyere cheese (or sharp provolone instead). Broil until bubbly.