American Onion Soup

Ingredients

 * hoagie rolls or any suitable bread, sliced 1 1/2 inches thick
 * 4 slices Bacon, fried crisp and reserved
 * 4 tablespoons melted butter
 * 4-5 Vidalia Onions or Sweet Onions, peeled,thinly sliced
 * 2 cloves fresh Garlic, Crushed,Peeled,finely minced
 * 5 cans campbell Beef Broth (Or 4 Knorr Beef Bouillon Cubes dissolved in 7 cups Hot water)
 * 1 tablespoon kitchen bouquet browning sauce (do NOT substitute)
 * 1/4 cup dark Brown Sugar
 * 1-1 1/2 cup Red Wine (American)
 * 2 teaspoons dried Oregano
 * 2-3 Green Onions or Shallots, peeled,sliced thin
 * fresh ground Black Pepper, to taste
 * Swiss Gruyere

Directions

 * Fry 4 strips of Bacon until crisp.
 * Drain on paper towels.
 * Reserve Bacon fat for another use.
 * Melt butter.
 * Add Onions and Saute them 10 minutes.
 * Stir frequently until Onions Caramelize and are golden brown.
 * Stir in Garlic.
 * In a large pot, combine Onions, Beef Broth, Kitchen Bouquet and dark Brown Sugar.
 * Simmer gently for 1 hour,
 * Meanwhile, spray or spread bread of choice with a thin coating of butter.
 * Toast lightly and place it in a 225 Degrees F.
 * Add wine and Oregano to Soup.
 * Cook for another 20 minutes.
 * Add Shallots and cook another 5 minutes.
 * Season with Black Pepper.
 * Increase oven temperature to 350 Degrees F.
 * Place oven dried bread 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.