French onion is probably my favourite of all soups; it doesn’t sound like much, but this boozy allium brew always warms right through to the marrow. I love the process of slowly, slowly caramelising onions; the transformation from gassy tear-jerkers to a sweet, soft and sticky mass is one of those magical kitchen processes that should be undertaken mindfully and with love. For a soup made of onions, it’s surprisingly filling; possibly something to do with the copious amounts of Gruyere on toast I make to go with it. Ahem. Head over to AoL for the recipe.