The other day, we noticed that some of our onions were starting to go bad. Not really bad, as in, you have to throw them out, but just getting soft, or needing several layers peeled off before use. To us, that meant we needed to find a use for a lot of onions, fast. We trimmed a couple and placed them in a bag in the refrigerator to use later in the week and selected out the ones that looked the best for later use, but, we still had three medium onions to use, ideally that day. We thought about Alsace Onion Tart, but then we remembered we had a recipe that covered two French onion soups, a Normandy Onion Soup, and this one, Lyonnaise Onion Soup. Don’t worry, fellow scratcher, we’ll tell you how to make both.
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