- 4
0/5
(0 Votes)
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
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.
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