This one is one of John's favorite, and I make it by memory, so the recipe is pretty basic.
I caramelize some onions, add beef stock to deglaze the pan, and put the onions and stock in a ramekin. I toast a disk of bread that will fit on the top of the ramekin. For this batch of soup I used this amazing roasted garlic, duck fat ciabatta from Bobolink Dairy & Bakehouse, a vendor at our local farmers market. Now, there are all sorts of cheese choices you can make for french onion soup, but I chose gruyere. I floated the bread on top, covered it with cheese and put it in the oven until the cheese browned. John really likes it!