American Onion Soup

Ingredients

 * hoagie rolls or any suitable bread, sliced 1½ 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's beef broth (or 4 Knorr beef bouillon cubes dissolved in 7 cups hot water)
 * 1 tablespoon Kitchen Bouquet browning sauce (do not substitute)
 * ¼ cup dark brown sugar
 * 1 – 1½ cups red wine (American)
 * 2 teaspoons dried oregano
 * 2 – 3 green onions or shallots, peeled,sliced thin
 * fresh ground black pepper, to taste
 * Swiss gruyère

Directions

 * 1) Fry 4 strips of bacon until crisp.
 * 2) Drain on paper towels.
 * 3) Reserve bacon fat for another use.
 * 4) Melt butter.
 * 5) Add onions and saute them 10 minutes.
 * 6) Add sugar and stir frequently until onions caramelize and are golden brown.
 * 7) Stir in garlic.
 * 8) In a large pot, combine onions, beef broth and Kitchen Bouquet.
 * 9) Simmer gently for 1 hour, * meanwhile, spray or spread bread of choice with a thin coating of butter.
 * 10) Toast lightly and place it in a 225°F.
 * 11) Add wine and oregano to soup.
 * 12) Cook for another 20 minutes.
 * 13) Add shallots and cook another 5 minutes.
 * 14) Season with black pepper.
 * 15) Increase oven temperature to 350°F.
 * 16) Place oven dried bread in 4 ovenproof soup bowls.
 * 17) Ladle soup on top and sprinkle with crumbled crisp bacon.
 * 18) Cover top of bowls with cheese slices.
 * 19) Place in preheated oven and bake about 20 minutes or until cheese melts.
 * 20) Serve immediately.