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