diagonal, or try bigger chunks, like would be found

diagonal, or try bigger chunks, like would be found in a stew.

Over many years I have compiled many of my favorite soup recipes, from cookbooks, newspaper articles and still others of my own invention. Here are a few to keep you and your friends or family warm in the kitchen and warm at your dinner table during the next snowstorm or on a cold day.

French onion soup is one of the most fulfilling and aromatic soups. From neighborhood bistros to 3-star Michelin rated restaurants in France, it is a mainstay of the French menu. The following recipe, from Mastering The Art of French Cooking, Volume I, by Julia Child, Louisette Bertholle and Simone Beck, is my favorite recipe for onion soup, and it is hot difficult to make. It has been reprinted with permission of the publisher, Alfred A. Knopf, Inc.

Soupe A L’Oignon (Onion Soup)

1 1/2 lbs. or about S cups of thinly sliced yellow onions ^

3 tbsp. butter

1 tbsp. oil

1 tsp. salt

1/4 tsp. sugar (helps the onions to brown)

3 tbsp. flour

2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon ■

1/2 cup dry white wine or dry white vermouth

Salt and pepper to taste

3 tbsp. cognac

Rounds of hard-toasted French bread

1 to 2 cups grated Swiss or Parmesan cheese

In a heavy bottomed, 4 quart saucepan, cook the onions slowly with the butter and oil, covered, for 15 minutes. Uncover, faise heat to moderate^ and stir in the salt and sugar. Cook for 30 to 40 minutes, stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes.