Bolivian 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
 * 1/4 	cup dark brown sugar
 * 1-1 1/2 	cup red wine
 * 2 	teaspoons dried oregano
 * 2-3 	green onions or shallots, peeled,sliced thin
 * fresh ground black pepper, to taste
 * swiss gruyere or cheese slices

Directions

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