Roux calls this soup "easy going." It doesn't take long, but that doesn't mean you can rush it. For him, it's all about subtleties. Bring just a bit of color to the onions in a pan with butter over gentle heat. Build a roux of flour and butter in another, but only cook it to a light blonde to give the soup richness but also extra flavor. Chef Roux also recommends a bouquet garni, allowing more subtlety to come from bay leaves, thyme and parsley. Shortly after the stock joins the onions, your soup can be ladled into bowls, topped with toasted bread and cheese, and baked. And because you made it fast, you can eat it slowly. This is a soup to savor.