French Onion Soup!

When your CSA gives you onions (so many onions, amirite?) ... make French onion soup?

Or better yet, have someone make it for you! This recipe comes courtesy of Erica's sweetie, Ray.

• Roughly slice 2-3 large onions (red onions give you a more savory flavor, while yellow onions will be sweeter; depends on what you like) and add to large soup pot.
• Saute onions in oil and butter (enough to coat bottom of pan) until deep brown, 30-40 minutes.
  
• Add 5-8 cups (depends on your desired onion to liquid ratio) of good-quality beef stock (the better your stock, the better the soup).
• Add brandy to taste (about 1/2 cup).
• Wrap sprigs of rosemary, thyme, and bay leaves in twine (so they can be retrieved) and add to pot.
• Season with salt and pepper to taste.
• Bring to boil and then simmer, partially covered, on medium-low for 30-45 minutes, until flavors are well blended.
• Remove herb bundle.
• Ladle soup into individual ovenproof bowls and cover with 1-2 slices of Swiss cheese and 1 slice of French bread.
• Bake or broil until cheese is melted and golden brown.
• Enjoy!

Variation: Cook's Illustrated's Best French Onion Soup (also here) caramelizes the onions in the oven, which reduces stirring but takes a million years.

P.S. Once again, I scoop the New York Times; here's their piece on winter squash.