There's nothing like French onion soup on a cold day, and thankfully, this bistro classic is easy to make at home. We use sweet Vidalia onions and cook them slowly so they caramelize—that’s the key to this recipe. A touch of Marsala, Madeira, or Port adds richness to the beef stock. Serve the soup in ovenproof bowls so you can broil the Gruyere-topped toast in each portion. http://bit.ly/3XrqISW | Martha Stewart