French Onion Soup
Caramelize onions. Put them, with a drizzle of vegetable oil, in a heavy pot over low heat and leave them alone.
You can push them around every so often. They will get nice and soft and brown.
Add beef broth (4-6 cups, depending on how thick you like your soup) and a bouquet garni. This one used tarragon, rosemary, and thyme, all from the garden.
Simmer for 30 minutes to an hour, tasting occasionally and adjusting seasoning as needed.
Ladle soup into oven-safe bowls, and top with a slice of French bread and cheese. Havarti, Swiss, orFontina are all good to use. Set the bowl under the broiler for 5 minutes, or until the cheese is melty and brown and soup is bubbling up around the edges.