French Onion Soup

By á-174942

Ingredients

• 3 tablespoons bacon drippings (abt 4 bacon strips)
• 6 Maui or Vidalia onions thinly sliced
• 2 large shallots chopped
• 1 tablespoon balsamic vinegar
• 1 cup burgundy wine
• 2 teaspoons dried oregano
• 3 quarts chicken broth
• Salt to taste
• Freshly-ground black pepper to taste
• Baquette slices toasted and seasoned
• Grated Swiss cheese
• Chopped flat-leaf parsley for garnish

Details

Servings 4

Preparation

Step 1

In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon.

Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.

Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper.

Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.

This recipe yields 4 servings.