With some good bone stock, maybe leeks & garlic, good bread, and Gruyere you have almost endless French onion soup, one of my favorite foods. It's simple, easily frozen, and such a treat. I don't serve it with wine, however, as I find an English bitter or a Belgian saison pair better depending on my mood. You can even use it as a frozen base to make a soup of fresh veggies later in the year.