It might still be warm where you live, but here in the Loire Valley the weather is autumnal. Yesterday we made soupe à l'oignon gratinée for lunch. That's French onion soup. I made it with Mozzarella cheese because that's what we had in the refrigerator. It turned out good, if I do say so myself. The secrets to a good onion soup are tasty home-made broth and slow-cooked (stewed) onions. In this case I had a liter of chicken broth and a pound of yellow onions. That made two generous bowls of soup. By the way, the melted cheese is delicious too.
I'm still having a lot of trouble typing. It's amazing how debilitating an injured little finger on your non-dominant hand can be. I wonder how long this injury is going to take to heal.