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1
In a large saucepan over medium-low heat, fry 4 strips of bacon until 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, melt butter.
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5
Add onions and saute them over medium-low heat until onion is somewhat translucent and tender, about 10 minutes.
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6
Stir frequently until onions caramelize and are golden brown.
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7
Stir in garlic.
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8
Remove from heat.
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9
Do NOT burn.
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10
In a large pot or 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 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.
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14
warm oven and allow it to dry out.
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15
Add wine and oregano to soup.
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16
Cook for another 20 minutes.
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17
Add shallots and cook another 5 minutes.
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18
Season with black pepper.
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19
Remove bread from oven.
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20
Increase oven temperature to 350 Degrees F.
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21
Place oven dried bread (or use Croutons) in 4 ovenproof soup bowls.
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22
Ladle soup on top and sprinkle with crumbled crisp bacon.
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23
Cover top of bowls with cheese slices.
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24
Place in preheated oven and bake about 20 minutes or until cheese melts.
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25
Serve immediately.
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26
ENJOY!
