A couple of days ago, I was caramelizing onions to make these sliders (which were totally worth the small effort, by the way). As they were cooking, the scent of caramelizing onions was intoxicating and reminded me that I’d been planning to make French onion soup for quite a while. So, when I hoofed it to the farmers market yesterday I was thrilled to find Walla Walla onions for sale.

Now, all I need a are a couple of French onion soup bowls, or broiler-safe bowls. That takes more effort, and more money. I might have to make do without special bowls and just let the cheese melt from the heat of the soup. I want to make the soup soon, the weather is really calling for it.

I’ve always kind of wondered if on cold, rainy fall days, or after recent snowfalls if restaurants go through more soup than average. Do they plan ahead, basing soup quantities on weather forecasts? Or am I the only one who almost exclusively eats soup when the weather dictates?

On another note, The World is in search of your favorite soup recipes for a hopefully soon-to-be-published story on soups. So if you have one (doesn’t have to be original) please share it using this recipe submission form. If you’d rather not fill out the form, just e-mail me, feil@wenworld.com, with your recipe and the story behind it.

Personally, I’m hoping the weather stays soupy.