Inviting friends over to watch a sports event, play cards or simply enjoy conversation calls for great-tasting food you can make ahead to suit your schedule. That description fits the menu that follows, beginning with the main course: French-style onion soup topped with melted Swiss on toasted French bread.

As much as two days ahead, you can prepare the soup base and refrigerate it until needed. Before the guests arrive, you'll have time to put the finishing touches on the soup and toast the bread in the oven to crisp it. At the last minute, place soup in individual bowls, each topped with toasted French bread, add the cheese, run the filled bowls under a hot broiler for a dramatic finish and whisk the bowls to the table.

Success tip

When slow-cooking onions to caramelise them, don't rush the process. Gently cooking the onions in butter over medium or medium-low heat is necessary to produce the mellow flavor and rich, dark color required for good French onion soup.

Although this classic soup needs about ten minutes of close attention immediately before it is presented at the table, it is immensely satisfying. Serve it with beer or wine.

Onion Soup with beer

6 medium onions (2 to 2 ½ pounds)

? cup butter or olive oil

2 cloves garlic

3 tablespoons flour

1 teaspoon paprika

1 bottle or can (12 ounces) dark beer

8 cups canned beef broth

6 to 8 slices French bread, cut about 1 inch thick

6 to 8 tablespoons grated parmesan cheese

Salt and pepper

½ to ¾ pound Swiss cheese, shredded (2 to 3 cups)

1. Cut onions in half lengthwise, then into lengthwise slivers. In a 5- to 6-quart kettle over medium heat, melt butter. Add onions, cover and cook until limp (about 10 minutes). Uncover and cook, stirring often, until onions brown lightly (about 15 minutes). Reduce heat to medium-low if onions begin to brown too quickly.

2. Mince 1 of the garlic cloves. Add minced garlic, flour and paprika to onions, stirring to blend flour into mixture. Remove from heat and gradually stir in beer and 2 cups of the broth. Return to heat and bring to a boil, stirring. Cover, reduce heat, and simmer for 1 hour. (Soup base can be cooled and refrigerated at this point for up to 2 days).

3. Meanwhile, place bread slices on a baking sheet. Peel remaining clove of garlic, cut it in half, and rub it on both sides of each bread slice. Bake in 325-degrees oven until crisp and lightly browned (approximately 30 to 40 minutes). Sprinkle each slice with 1 tablespoon of the parmesan cheese.

4. To the soup base, add the remaining 6 cups broth; bring to a gentle boil. Season to taste.

5. Divide soup among ovenproof serving bowls. Arrange bowls on a shallow, heat-proof baking sheet. Top each bowl with a slice of toasted French bread. Divide Swiss cheese evenly and sprinkle over bread slices. Place bowls on a baking sheet about 6 inches below broiler. Broil until the cheese is bubbling and lightly browned (6 to 8 minutes). Serve at once.

Makes 10 to 12 cups, 6 to 8 servings.

For the most delicate flavour, make an effort to use dill weed (the crumbled, dried leafy tendrils of the dill plant) rather than dill seed. If dill weed is not available, substitute ? teaspoon dill seed.

Dilled Lettuce Salad

1 small cucumber

10 cups torn lettuce (such as butterhead or Boston)

1 cup cherry tomatoes, halved (optional)

Dill Dressing (see below)

1. Peel cucumber, cut in half lengthwise, and scoop out and discard any seeds. Slice thinly.

2. In a large salad bowl, combine cucumber, lettuce and tomatoes, if using.

3. Prepare Dill Dressing; pour over salad and mix lightly.

Serves 6 to 8.

Dill Dressing

2 tablespoons white wine vinegar

2 teaspoons lemon juice

1 ½ teaspoons Dijon mustard

1 clove garlic, minced or pressed

½ teaspoon dried dill weed

? teaspoon salt

Pinch coarsely ground black pepper

2 tablespoons olive oil

? cup salad oil

In a medium bowl, mix vinegar, lemon juice, mustard, garlic, dill weed, salt and pepper. Using a whisk or fork, gradually mix in oil until blended and slightly thickened.

Makes about ½ cup.

This eye-popping no-bake dessert can be prepared up to a week ahead. Store the finished pie in an airtight container until about half an hour before you wish to serve it.

Mocha-almond Ice Cream Pie

? cup butter, softened

¾ cup firmly packed brown sugar (divided use)

½ teaspoon vanilla extract

1 egg yolk

¼ cup finely chopped semisweet chocolate

½ cup toasted slivered almonds

2 tablespoons butter, melted

½ cup coarsely chopped semisweet chocolate

1 quart coffee ice cream, softened

1 teaspoon salad oil

1. To prepare chocolate chip crust, preheat oven to 375 degrees. In a medium bowl, combine butter and ¼ cup brown sugar; beat until fluffy. Beat in vanilla, then egg yolk. Gradually blend in finely chopped chocolate. Press mixture firmly over bottom and up sides of a 9-inch pie pan. Pierce in several places with a fork. Bake until lightly browned (12 to 14 minutes). Cool in pan on a wire rack.

2. Meanwhile, in a medium bowl, mix almonds, remaining brown sugar and melted butter. Add ¼ cup of the chocolate and mix lightly.

3. Spread half of the ice cream in the cooled crust. Sprinkle evenly with half of the almond mixture. Cover with remaining ice cream, then remaining almond mixture. Freeze.

4. Place remaining ¼ cup chopped chocolate over hot (but not boiling) water until melted. Stir in salad oil. Drizzle over top of partially frozen pie using a spoon or a small piping cone made from parchment paper. Return pie to freezer.

5. When top is set, cover with foil. Freeze 3 to 4 hours or overnight.

6. Remove pie from freezer and let stand in refrigerator for about 30 minutes before cutting.

Serves 6 to 8