French onion soup:
Slice 4 lbs of onions and caramelize in a Dutch oven with 3 T butter for ~1 hour.
Add 1/2 cup of sherry and simmer till it mostly evaporates.
Add 2 c water, 2 c beef stock, 4 c chicken stock, thyme, bay leaves, salt and pepper. Simmer for 30 mins. Top with sliced baguette/melted gruyere.
Chopped spinach, apple, bacon. One almost-hard boiled egg. Dress with lemon juice, Dijon, olive oil, salt and pepper.