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1
Slice all the onions and the shallots thinly.
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2
Melt butter in a large soup pot, add the onions, shallots, bacon, and minced garlic.
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3
Mix well to blend the onions.
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4
Saute over moderate flame until mixture browns nicely and is nice, golden, and soft.
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5
This make take awhile depending on how high the heat is or how hot your burner gets.
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6
Make sure to stir frequently to avoid burning.
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7
Add the thyme, black pepper, seasoning salt, crushed red pepper, and saute for an additional 5 minutes.
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8
Add the flour and mix in well, saute for another 3-5 minutes, stirring constantly.
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9
Remove the bacon.
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10
Add the Rotel tomatoes, chicken broth, beef consumme, water, white wine, and the Worsteschire sauce.
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11
Bring to a boil, then let simmer for at least 3 hours or as long as you like, lets flavors blend.
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12
I've let mine simmer all day.
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13
Before serving, set oven to broil.
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14
Thickly slice the bread and place in oven safe soup crocks.
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15
Ladle the soup over the bread and top with a thick slice of Gruyere cheese.
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16
Place soup crocks on a cookie sheet and put under broiler until cheese melts, is bubbly, and just beginning to brown.
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17
Garnish with fresh parsley and serve piping hot.
