Here is my favorite of hers from her cookbooks. It is written casually here because she gave it to me prior to my purchase of several of them.

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"ok here's the French Onion soup.

I use red, white, spanish, cooking and green onions.

All get sliced, diced and minced (ie three textures).

Put them in a pan with butter to brown. When they are caramelized add beef broth, a package of beefy onion soup mix, Worchestershire sauce (to taste) a little salt and pepper. Let it simmer.

Taste periodically to adjust the flavor (you can add onion powder).

In this last batch I also sauteed some celery tops for a mirepoix type treatment.

When you are happy with the flavor cool and let sit in the fridge for 24 hours.

Toast up a slice of french bread - heat up the soup, put the bread on top with a full piece of provalone and melt it in the microwave or if you have a brulee tortch you don't have to get the bowl hot, but still get that little brown edge"

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Sia: I like to use Gruyere cheese and lots of it, but provolone works if you dont have any. My family loves it. After making a large batch, I freeze lots of it for quick meals.