It has been such beautifully chilly weather here in So Cal, by mean chilly I mean 50 degrees or so.  That means it's in the 50-60's at night and in the early morning.  The afternoon could be 70 or 80 depending on factors of Santa Ana winds and fog etc..  But who cares, It's getting to be soup weather!!  One of my favorite soups is the traditional French Onion, I discovered it by working in a restaurant in my 20's hostessing for Hamburger Hamlet.  It seemed so exotic at the time....  I never thought of floating bread with broiled swiss on top of a rich beef and onion broth, but it is oh so good!!

I actually broke out my mandolin to chop up all the onions required!

and the 6 quart pot!  This is serious business!

See those onions simmer away!! Smells so good!

Oh my gosh yes!!!  

I could eat this all the time, even in the summer it's soooo good!!

Like a hug in a bowl!

I got my recipe here.  In the future, I am going to make my own beef stock.  I have some time off this week so am going to make marinara and beef stock.  So lovely to just grab from the freezer and use and to know it was made in advance. This recipe called for Duck Rillette, since I did not intend on using this in the first place I omitted this item but you can make it if you wish.  I did not have a lot of time to put this together and the Rillette has many steps to it.  

Ingredients

• 3 tablespoons unsalted butter
• 4 cups yellow, julienned
• Salt
• Freshly ground black pepper
• 1 tablespoon chopped garlic
• Dash of dry sherry
• Dash of Worcestershire sauce
• 8 cups beef stock
• 8 slices of toasted French bread (about 1-inch thick)
• 8 slices of Gruyere cheese
• 2 teaspoons chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees F. In a large saucepan, over medium-heat, melt the butter. Add the onions. Season with salt and pepper. Saute the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes. Ladle the soup into oven-proof deep bowls. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve.

With love from the kitchen!!