A slavic german cooks traditional french soup:

So a couple years ago Allison gave me Thomas Keller's Bouchon cookbook. Since then I've read it but only made um, 3 things from it (I'm not big on recipes). However the french onion soup worked out so well I really should dig deeper into this massive book for more inspiration.

And it is more inspiration than actual instruction - as the recipe spends about half a page on actual ingredients and procedures, but an additional page and a half on the quality aspects of it - like where the flavors come from and why even though it sounds interminably long, it is important to cook the onions in the butter for ~5 hours over a very low heat (which essentially turned the Walla Walla local onions into what you'd call candy in a blind tasting - they were that sweet)

I do wish I made the stock as opposed to using store bought though - it didn't add much to the flavor profile of the soup. The onions dominated the soup, and combined with melted emmentaler and local aged cheddar cheese and some croutons made from homemade bread it was an excellent dish.

It's actually really easy and cheap (under $20 for 6 servings - about $3 per serving!) to make - especially if you don't mind leaving a pot unattended on the stove while the onions very slowly melt.