3 Tb. bacon drippings (4 bacon strips)
6 Vidalia or Walla Walla onion, thinly sliced
2 large shallots, chopped
1 Tb. balsamic vinegar
1 cup burgundy wine
2 tsp. dried oregano
3 quarts chicken broth
salt and freshly ground pepper, to taste
sliced baguette, toasted and seasoned
Swiss cheese, grated
flat-leaf parsley, chopped, for garnish |
In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Sauté 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. |
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