French onion soup is a comfort food for me. It's warm and filling and all gooey with the bread and cheese. I learned how to make it in a Viking cooking class I took once, but haven't made it again because a) it takes forever to slice all those onions and b) the recipe I had called for a good amount of butter.
To solve the first problem, I now have a food processor, which made very quick work of all that slicing. For the second, I found this recipe that calls for olive oil rather than butter when caramelizing the onions.
For the stock, I used Better Than Bouillon - it's a better flavor than canned/carton beef stock and a good substitute when you just don't have time to make your own stock. It is fairly salty, though, so taste what you're making - you may not need to add any extra salt. All that said, homemade stock is the best if you have it on hand or have time to make it.
This came out fantastic - I couldn't tell much difference between what I order in a restaurant and what came out of my kitchen. I also added a little bit of sage to the pot. Just cause I like it. This one's a keeper.