When I have no vegetables on hand, I make this soup, which requires only onions and leftover bread. Grated Gruyère, one of my mother’s favorite additions to the soup, is a great flavor enhancer.

• 1/4 cup vegetable oil
• 4-5 slices leftover bread, cut into ½-inch cubes (2-2½ cups)
• 1 1/2 tablespoons peanut oil
• 2 medium onions, thinly sliced (about 3 cups)
• 5 cups homemade chicken stock or low-salt canned chicken broth
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Gruy ère or Emmenthaler cheese
• 1 tablespoon minced fresh chives

1. Preheat the oven to 400 degrees.

2. Spread the bread cubes on a cookie sheet and bake for 10 to 12 minutes, until golden brown. Set aside.

3. Heat the oil in a large saucepan until hot. Add the onions and cook over high heat for 8 to 10 minutes, until nicely browned.

4. Add the stock, salt, and pepper and bring to a strong boil.

5. Meanwhile, drop the baked bread cubes into a large soup tureen and sprinkle the cheese on top.

6. Pour the boiling stock and onion mixture into the soup tureen and mix well. Ladle into soup plates, sprinkle the chives on top, and serve immediately.