I have been DYING to make French Onion soup – don’t ask me why, because I do not know. Maybe it is the looming French Gourmet magazine on our counter … not sure. L. was getting ready to leave town so I figured I would load him up on onions and garlic, not sure why I decided to do that either!I have this recipe from Moosewood cookbook, that I use. I found it about 20 years ago and love how simple it is to make and how rich it tastes. I have tweaked it over the years … I now slow cook the onions until they are caramelized and I add some garlic to it as well I do not make it vegetarian. I use a good rich beef stock – I love the richness of the beef stock and the color the soup turns.

To serve I toast slices of baguette, that have been drizzled with olive oil and rubbed with crushed garlic. The richness of the stock and onions really compliment the garlicky goodness of the toast!