French Onion Soup.
Cut up (like orange slices) a bunch of onions. About 1/2 an onion per person. I suggest using a white onion, a yellow onion, and a sweet onion if you’re making it for a group. No purple onions people – that wouldn’t work as well.
Put a bit of olive oil in a pan, on medium heat, and SLOWLY carmelize the onions. Adjust heat accordingly. Carmelize with a lot of patience. Set aside at least 30 minutes for this so you won’t try to rush it.
Eventually, when they are fully carmelized, add enough beef broth so you have a good onion/broth ratio. This varies with preference.
Serve with dried bread pieces and greyer cheese. The bread (I suggest french bread) will soak up the soup and the cheese will melt in it.