When winter rolls around, a hearty French onion soup seemed like a good idea.
I got it really right the second time after combining ideas gleaned from reading about 10 different recipes.
My first attempt resulted in an anemic tan soup with chunks in it. You will like version two.
The most time-consuming part is caramelizing the onions, a crucial step. Use the deepest, largest diameter pan you have in the house. I used a large paella pan, which gives the most surface area to cook this huge mound of onions.