I started by making croutons this afternoon. I sliced a baguette into cubes and cooked them in butter on the stove. The instructions say to cook them in garlic butter... so I sprinkled a little bit of granulated garlic in the pan. The flavor was subtle and tasty. Then I baked the croutons until they were crisp. The bigger slices were for homemade breadcrumbs; to be used in a Moosewood recipe this weekend.
The onions for the soup were cooked slowly for about 35 minutes. They were super soft and soupy after their sauna excursion in the kettle.