Marry a cook, that's my one hard and fast marriage rule. Last night, my personal chef made us French onion soup. So good, we ate every bit.

Here's the recipe (from Nourishing Traditions, naturally!)

• 4 red* onions sliced thin

• 4-6 T. butter (from pastured cows, or at least without rBGH. Here's why.)

• 2 Q. beef stock (see video below or get a copy of Nourishing Traditions)

• 1/2 C. cognac

• 1/2 C. red wine

• 1 T. cornstarch (we didn't have any arrowroot)

• Sea salt and pepper to taste (we used 2 T. of each)

• 2 T. finely chopped fresh parsley

• Parmigiano-Reggiano to grate on top (any hard stinky cheese will do)

• Bread toasted with butter and a little grated cheese

Place onions and butter in a saucepan over low low heat and let it cook, stirring occasionally. Cook until just carmelized: translucent, slightly browned. This takes about an hour. The slower the better and you don't have to watch it every second.

Add stock, cognac and wine. Bring to a rapid boil for about 2 minutes. Lower to a simmering boil.

Skim off foam as you go, if any.

Mix cornstarch with a little water so it is a thick paste, add to soup. Add sea salt and pepper. Let it cook just a couple more minutes to get those last ingredients mixed in, and, voila, ready to eat! Add parsley right at the end, just before you spoon into bowls.

To serve: place toast butter-side down in soup, then either grate cheese on top or put a slice of cheese on top. A thin slice of cheese is particularly good if you can do Option 1 (next paragraph).

Option #1: If you have oven-ready bowls, place them under the broiler for a few seconds to melt cheese.

Option #2: Using regular soup bowls? Serve! It's good either way.

* I used to think French onion soup was made with French onions. Yeah. I'm not a cook.

Abbreviations: T=Tablespoon, t=teaspoon, Q=Quart, C=Cup