Mr. KitchenTales brought home a 10 pound sack of onions, claiming it was the smallest size available. And they aren't the sweet, mild ones that are so good raw.

I will use some of them in soup.

Here are a couple of recipes from The Joy of Cooking, written in their style:

Onion Soup

Saute until well-browned but not burned:
1 1/2 cups thinly sliced onions
3 tablespoons butter
Add:
6 cups beef or chicken stock
1/4 teaspoon freshly ground black pepper
Cover and cook over low heat or in a 275 degree oven for 30 minutes. Either way, now put the soup into a casserole, covered with:
6 slices toasted French bread
Sprinkle over the toast:
1 cup grated Parmesan cheese
Heat in the oven for about 10 minutes or until the cheese is melted.
Optional: add a dash of cognac or dry sherry

Cream of Onion Soup

Melt:
2 tablespoons butter
Add and saute till a golden brown:
1 1/2 cups thinly sliced onions

Stir in:
1 tablespoon flour
1 teaspoon salt

Add:
4 cups milk or cream and stock

Simmer, covered, until the onions are very tender. Add:
4 beaten egg yolks

Heat, but do not boil. Season with:
Salt and paprika
Freshly grated nutmeg or (Worcestershire sauce)

Place in each cup:
1 teaspoon chopped fresh parsley
Pour the hot soup over it.