Joie de Vivre.

Sigh... Is it just me? 0r does this beautiful spring weather make anyone else want to jet off to Paris? I cannot stop thinking about Paris. Last night I watched a movie set in Paris. Today I have a Spanish test that I wish was French and this morning, Pandora is set to Edith Piaf. Sigh...

I've been to Paris twice. The first time with Dad, the second with Mom. (What could be better than that?) My only memories of Paris are in Spring, so when this time of year comes along I find my heart tugging up memories of Parrrrrris.

While I'm in this overly romanticized mood, I thought it would be apt to give you a French recipe. Something to make you feel afloat with joy de vivre. Because, you know, it doesn't last long, this flirty French Feeling. It gives you a sweet kiss when the trees look bright green and then it runs away when the heat intrudes.

As a matter of fact, it only lasts about as long as you can wear this...

... which isn't for long (those sleeves!).

So naturally... (NATURALLY!) I looked for some quintessential Julia Child recipes. That woman, she is a gem. (Let me repeat: A GEM!) And I decided that for this moment in time, while it is still a little bit cool enough you can savor Spring and Paris with Julia's recipe for French Onion Soup. And as an extra perk, I'll have you know that this recipe is about as easy as looking chic in that shirt.

Julia's French Onion Soup

Ingredients

2 tablespoons butter

1/4 cup olive oil

3 lbs onions, halved and sliced thin

2 cloves garlic, minced very fine

1 teaspoon granulated sugar

2 cups dry white wine

6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)

salt and freshly ground black pepper

6 ovenproof soup bowls

12 toasted slices of French baguettes, 1/2-inch thick

2 cups Swiss cheese, grated

3 teaspoons Parmesan cheese, grated

Directions

In a large saucepan over medium heat melt the butter and oil together.

Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much -- you want them to brown), for 7 minutes.

Add the white wine, raise temperature to medium high, and bring to a boil.

Lower temperature back down to medium and cook for 5 minutes. Add the stock, raise temperature to medium high and bring to a simmer. Lower temperature to low and simmer uncovered for 90 minutes.

At this point you can freeze the soup for reheating later (after thawing).

To serve at this point:

First, preheat your broiler. Ladle the soup into the oven-proof soup bowls (6 of them).

Place two slices of toasted baguette onto the top of each soup bowl. Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.

Place soup bowls onto a baking sheet and place in oven under preheated broiler.

Broil until the cheese melts (watch them carefully -- depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).

Serve immediately.