NITA'S AMERICAN ONION SOUP

Steps:

• In a large saucepan over medium-low heat, fry 4 strips of bacon until crisp.
• Drain on paper towels.
• Reserve bacon fat for another use.
• In same pan, over low heat, melt butter.
• Add onions and saute them over medium-low heat until onion is somewhat translucent and tender, about 10 minutes.
• Stir frequently until onions caramelize and are golden brown.
• Stir in garlic.
• Remove from heat.
• Do NOT burn.
• In a large pot or Dutch Oven, combine onions, beef broth, Kitchen Bouquet and dark brown sugar.
• Simmer gently for 1 hour, stir occasionally.
• Meanwhile, spray or spread bread of choice with a thin coating of butter.
• Toast lightly and place it in a 225 Degrees F.
• warm oven and allow it to dry out.
• Add wine and oregano to soup.
• Cook for another 20 minutes.
• Add shallots and cook another 5 minutes.
• Season with black pepper.
• Remove bread from oven.
• Increase oven temperature to 350 Degrees F.
• Place oven dried bread (or use Croutons) in 4 ovenproof soup bowls.
• Ladle soup on top and sprinkle with crumbled crisp bacon.
• Cover top of bowls with cheese slices.
• Place in preheated oven and bake about 20 minutes or until cheese melts.
• Serve immediately.
• ENJOY!