Yes, I lov mine. I can't give quantities but it's pretty easy I think?
I sautee thinly sliced onions and a couple of shallots in butter until caramellized. This takes about an hour or there abouts. Then I add, leeks, carrots and a tiny bit of celery and garlic and saute that very well. I deglaze my pan with sherry or else I use vermouth and add beef or chicken stock. Also you want to finely dice your carrots and celery so that it cooks away basically into the stock. I will also sometimes add additional onions that have been cooked down but not caramellized toward the end in order to have some body left. Often times, I cook this for so long that my onions and veggies all cook away and I'm left with a thick rich onion stock so I like to have extra onions for texture!
I add a bouquet of fresh herbs like thyme, bay leaf, sometimes a tiny bit of rosemary...etc and season with salt and pepper and let it cook to marry all the flavors and to let the stock reduce. Remove the bouquet prior to serving.
Hey I forgot to mention another fun thing to do is if you have the rind or last part of your parmigiano reggiano cheese hangin around, it's fun to drop that in the pot while it is cooking then fish it out at the end if there's any left! ;)
Once it's ready, I may finish it in a bowl with a touch of sherry and a crouton then broil gruyere cheese on top of it until it's done.