This is one of those recipes I encourage people to try because it doesn’t require a lot of ingredients and it’s not difficult at all, just requires a little patience.  When you taste this deeply-flavored, savory soup you will know it was worth the investment of time.  Self-serve it to a crowd in a crock pot or kick off a dinner party with steaming crocks of it.  I promise guests will be impressed!  I also like that you can make the soup a day or so ahead of time and re-heat.  Tips:  You must cook the onions slowly on medium heat or they will not caramelize and they will burn. If you see the edges getting dark, turn down the heat.  If the onions start to stick more than just a little and darken on the edges, add a tiny bit of stock to loosen them up.  Your goal is to have soft, evenly colored, golden brown onions with a sweet flavor.  You’ll know you’re on the right track when you see that beautiful golden color start to emerge.  Just keep it low and slow.