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1
In a large saucepan over medium-low heat, fry 4 strips of bacon till crisp.
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2
Drain on paper towels.
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3
Reserve bacon fat for another use.
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4
In same pan, over low heat, heat butter.
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5
Add in onions and saute/fry them over medium-low heat till onion is somewhat translucent/soft and tender, about 10 min.
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6
Stir frequently till onions caramelize and are golden.
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7
Stir in garlic.
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8
Remove from heat.
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9
Don't burn.
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10
In a large pot or possibly Dutch Oven, combine onions, beef broth, Kitchen Bouquet and dark brown sugar.
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11
Simmer gently for 1 hour, stir occasionally.
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12
Meanwhile, spray or possibly spread bread of choice with a thin coating of butter.
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13
Toast lightly and place it in a 225 Degrees F. hot oven and allow it to dry out.
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14
Add in wine and oregano to soup.
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15
Cook for another 20 min.
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16
Add in shallots and cook another 5 min.
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17
Season with black pepper.
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18
Remove bread from oven.
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19
Increase oven temperature to 350 Degrees F. Place oven dry bread (or possibly use Croutons) in 4 ovenproof soup bowls.
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20
Ladle soup on top and sprinkle with crumbled crisp bacon.
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21
Cover top of bowls with cheese slices.
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22
Place in preheated oven and bake about 20 min or possibly till cheese melts.
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23
Serve immediately.
