Soup's up

Mmmm, this is why I love autumn--it's soup season! Last week, I made French onion soup one night, spending over an hour caramelizing two yellow onions in butter. There's not too much more to it other than all natural low-sodium beef stock, a dash of thyme, pepper, and some toasted Gruyere croutons (actually loaf ends). I had it with some extra bread and a basic green salad with balsamic dressing.