Soupe à l'oignon
The first time I had onion soup it was brought out as late night snack at a cousin’s wedding - the French equivalent of a bacon butty or a piece of wedding cake.
There’s no wedding today, but it feels very autumnal out there and so a good day for soup. Here’s the recipe I’ve followed: http://www.marmiton.org/recettes/recette_soupe-a-l-oignon_10891.aspx
This recipe starts in much the same way as the pissaladière recipe i.e. with a lot of onion slicing and a lot of butter. While the onions do caramelise butter, the soup’s brown colour comes from the beef stock that is added a bit later.
Of course the best bit about onion soup is the cheesy croutons, so make sure they’re big and have plenty of time to soak in all the yummy juices.