I had a vegetable bin full of mildly wrinkled onions that needed using up immediately. Onion soup! I've been making onion soup for years; it's one of Dave's favorites. The key to a delicious onion soup is caramelizing the onions until they are golden brown. This is not a fast process; I think I cooked my onions over low-medium heat for well over an hour. You really need that golden color to give flavor to the soup. The other key to delicious soup is using really good stock/broth--homemade or the best store-bought.
I stopped using a recipe for onion soup years ago, but here are the basics. Slice up your onions and saute them in a little bit of olive oil until they are extremely soft and golden brown. Add veggie stock and a splash of white wine. Cook the soup for at least 30 minutes, until it thickens a bit and the flavors marry. Season with salt and pepper to taste. Cooked this way the onions become mild tasting and very sweet--super delicious!
Here's a link to a basic French onion soup recipe:http://www.examiner.com/x-1630-Atlanta-Food-Examiner~y2009m3d3-French-Onion-Soup-recipe-full-of-rich-flavor
Here's the non-vegan part of the post. Blame Dave...
I usually just drink onion soup out of a mug, but Dave likes his version gussied up with bread and melted cheese. For him, I added a slice of rye bread to the top of the soup, and some grated Swiss cheese. As I am broiler-phobic, I baked the soup in a very low oven for just a few minutes until the cheese melted.