Caramelize the onions and celery in a large pot.

After the onions caramelize a bit, add the broth, garlic powder, paprika, salt, and pepper. Season with salt and pepper. Stir in the garlic powder, salt, pepper, and mustard to combine.

Sprinkle with the flour and cook for 1 minute while stirring.

Add flour & thyme per the recipe below. Stir to coat in butter, then cover and cook very gently for about 30 minutes. This bistro classic, enriched with cream, makes a good quick supper with a hunk of crusty bread.

Remove the bay leaf and thyme.

Cover and cook over low heat until the onions are tender, about 15 minutes. Add the garlic and cook for another minute. Stars 1 hr 5 mins.

Starter serves 4 45 min.

In a small mixing bowl, beat egg yolks; Return to the pan and stir in cream, chives. Add the broth and bring to a boil.

Add the oregano and broth, then simmer on low for 10 minutes.

Remove 1/2 cup soup, and mix in egg yolks. Add the leeks, onions and shallots. Add the chopped onions to the melted butter, stirring occasionally for 2 minutes, until the onions turn translucent.