Well, I can't just have onions! Soup must have carrots. And beans. And rice.
Adapted from Smitten Kitchen
Saute onions sliced into half rings (or whole rings, if you are feeling patient) and carrots.
As far as seasonings go: vegetable and veggie chicken bouillon, Italian seasoning, butter extract, fresh basil and parsley. Then came wild rice.
At the end of cooking, I added cooked gargantuam lima beans, red kidney beans, and pinto beans, along with a corn starch slurry (using up random beans, can you tell?)
Served with fake meat, toasted bread, and cheese, French onion soup style. ;)