One of my favorite fall treats is soup. I think it goes back to eating soup and sandwiches when I was growing up. Whether at my aunt's house or my own home, I ate chicken soup, always homemade, and salami sandwiches on Italian bread from the bakery.
There was soup on my father's side of the family, too, but Borscht is not on my list of favorites.
I have three quarts of chicken stock in the freezer. I prefer to use homemade stock for soups, but I do use Swanson broth and stock when I am cooking. It just seems a shame to throw out parts of the chicken that nobody eats, like the back. And I prefer to buy my chickens whole, not cut up. So, when I've got four or five pounds of bones in the freezer, I make stock.
Since I had a bag of onions in the pantry, and I knew they had been there awhile, I decided to make the onion soup. This is a recipe that was part of a six-week series of cooking classes I took. One whole night was devoted to soup. I've made some adjustments so that you will not make enough for an army.