Most adults like a good bowl of onion soup for lunch or dinner.

If you have never made a homemade version, try this one. There’s nothing to making it if you don’t mind cutting up a couple of large onions.

I use a mandolin to cut the onions into fine rings.

If you don’t have a mandolin, just finely chop the onions. The onions are sautéed until they’re golden brown. I think getting the golden brown color on the onions adds to the flavor.

A good part of this soup is the Swiss cheese toast that tops the soup.

Instead of putting the bowls under the broiler to toast the cheese and bread as many people do, I make the cheese toast right before serving and place the hot cheese toast on top of each bowl of soup as I serve it.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.