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.