I love autumn. It is my hands-down favorite time of year. Here in the mountains it is already well under way. I'm waking to foggy weather in the 50s and the leaves are already changing colors. Rapidly. I'm in my own personal heaven.

Not only is the weather fabulous, but so is the food. The farmer's market is full of fall squashes (I have a line of butternut squash recipes that I'll be making over the next couple of days), pumpkins and apples. Cooking at this time of year makes pulling through hot summers worth it. Chilis and stews and soups are on the menu. Rice pudding and pumpkin trifle. Oh my, I want to go eat right now. I hope you get the picture.

Well, fall cooking is well under way. The past week has brought some old favorites to the table that always seem too heavy for the summer heat.

Last week David asked me to make Shrimp and Grits for him before he left for Idaho. I will share this recipe soon, as it is one of our favorite meals, and is a dinner party staple, especially when Lauren and Brent come to visit.

The night before he left, I made chicken stew and my grandmother's apple pie. I have tried apple pie one other time in my life, shortly after going off to college, and it was a horrible flop. The apples never softened, and if I remember correctly, it went straight into the garbage. This time, I did it!

I made a thin pie in my tart pan, as I remembered at the last minute that I don't have a pie pan (I seriously don't bake), but it turned out wonderfully.

Then, last night, I made the best french onion soup I think I have ever had. French onion soup is something that I make every now and again, as I simply love the stuff. However, it's rarely as good as I would like it to be, until last night. I think I've finally perfected it. Yum!

French Onion Soup

1 T butter
1/2 medium yellow onion, sliced
Couple of dashes of soy sauce
Couple of dashes of Worcestershire sauce
1 T sugar
1 T flour
1/2 cup dry white wine (last night I actually used Reisling, as that's what I was sipping on, so "dry" isn't as necessary as just a good white wine)
1 can beef broth (I used "50% less sodium" Swanson broth)
Crostini and sliced swiss for topping

In a saucepan melt butter over medium-low heat. Once melted, at onions. Cover and cook for 15 minutes or until onions are tender and translucent.

Add soy sauce, Worcestershire sauce and sugar, cooking uncovered for another 15 minutes, stirring occasionally, until onions are golden to medium brown.

Raise heat to medium-high. Put in flour and stir constantly for one minute.

Pour in wine, stirring to mix thoroughly, and cook until the strong smell of alcohol has dissipated.

Pour in beef broth and bring to a boil.

At this point it's all about preference. Taste the soup, and if you'd like it to be more flavorful, leave it to simmer at medium-high until it's reduced to a flavor you like. If you'd like it less robust, add a bit of water until the flavor is to your liking. I personally let mine simmer for about 15 minutes.

Once you've reached a flavor you like, pour into a bowl, top with crostini (or day old bread, or croutons: whatever you've got) and swiss cheese.

This recipe makes 2 bowls of soup.

Measurements are approximate, as I don't measure anything. Which is why I can't bake.