Nita's American Onion Soup
 
  hoagie rolls or baguette of any bread except french, sliced
1-1/2   inches thick
 
4   strips bacon, fried crisp and reserved
4 Tbsp  melted butter
4 or 5   vidalia or sweet type onions, peeled, thinly sliced
2 clove  fresh garlic, crushed, peeled, finely minced
5 can  campbell's beef broth
  or
4   knorr beef bouillon cubes dissolved in 7 cups hot water
1 Tbsp  kitchen bouquet browning sauce (do not substitute)
1/4 cup  dark brown sugar
1 to 1-1/2 cup  burgundy wine
2 tsp  dried oregano
2 or 3   green onions or shallots, peeled, sliced thin
  freshly ground black pepper, to taste
  swiss gruyere (not french) or swiss cheese slices
 
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! 
nita holleman 
-- 
(ID: 13612) Mirror: rec.food.recipes: Tue, Apr 1, 2003


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