Who doesn’t love the rustic and robust taste of French onion soup, loaded with caramelized onions and finished with a crisp crouton smothered in gooey melted cheese?

That’s all dandy in the chill of winter. But in the torrid days of summer? Not so much.

But now, you can have your French onion soup — and eat it then, too.

All it takes is this recipe for “French Onion Sheet Pan Chicken.”

It’s from the new cookbook, “Everyday Grand” (Clarkson Potter), of which I received a review copy. It was written by Texas-based Jocelyn Delk Adams, the founder of the popular blog, Grandbaby Cakes, along with Olga Massov, a Washington Post food editor.

Adams calls it a collection of recipes designed to celebrate life’s good times, be they major victories or small everyday momentary wins. They include “Cornmeal Butter Biscuits with Big Mama’s Fig Preserves,” “Hawaiian Loco Moco Tatchos” (sheet pan tater tots smothered in ground beef), “Shrimp Etouffee Potpie,” “Oxtail and Cornmeal Dumplings,” and “Brownie-Stuffed Birthday Cookies.”

I’m not going to lie: “French Onion Sheet Pan Chicken” doesn’t taste exactly like its namesake classic soup. However, it is boldly seasoned and thoroughly delicious in its own right.