My new favorite weeknight meal is a soup recipe that comes together in minutes. It's a very abbreviated version of French onion soup, which traditionally begins with yellow onions, cooked down and reduced for hours until dark and sweet. This quick and dirty version begins with our butter-braised onions, which I always keep on hand, and calls for little more than broth, bread, and cheese. It may not be an exact replica, but this fast soup hits the spot on a cold Winter day, and it's an easily transportable work lunch, too. Read on for the recipe.