When the 'Taste of Home' Cooking School arrives in Binghamton Tuesday October 29th, I'm hoping the top culinary specialists will cover some cooler weather recipes, specifically soups.

Soups are always an easy way to please the family and when you double or triple the recipe, it makes for easy and tasty leftovers.  One of my all time favorites to order at my favorite Binghamton area restaurants is French Onion Soup.  This soup is actually a piece of cake to make.

Here's what you will need to make 4 servings in about an hour:

>  1/2 cup unsalted butter  >  2 tablespoons of canola or olive oil  >  4 cups of sliced onions  >  4 (10.5 ounce) cans of beef broth  >  2 tablespoons of dry sherry (optional)  >1 teaspoon dried thyme  >  slat and pepper to taste  >  4 slices of sliced French or Italian bread  >  4 slices of provolone cheese  > 2 slices of Swiss cheese, diced  >  1/4 cup grated Parmesan Cheese

1.  Melt butter and oil on medium.  Add onions and stir until tender.  Do not let onions brown.  They should be soft and clear.

2.  Add broth, sherry and thyme.  Add salt and pepper to taste and simmer for 30 minutes.

3.  Heat the oven broiler.

4.  Divide the soup evenly into oven safe serving bowls.  Top with pieces of bread to fit the bowl, then a layer of Swiss and provolone and a tablespoon of Parm cheese.  Place the bowls on a cookie sheet and broil until cheese browns slightly.

Enjoy your easy-to-make French onion soup at home for a change.