French Onion Soup
- 3 Tbsp. bacon drippings
- 6 Maui or Vidalia onions
- 2 large shallots, chopped
- 1 Tbsp. balsamic vinegar
- 1 c. Burgundy wine
- 2 tsp. dried oregano
- 3 qt. chicken broth
- salt and freshly ground pepper
- sliced baguette, toasted and seasoned
- Swiss cheese, grated
- flat leaf parsley, chopped
- 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, 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. Yield: 4 servings.
bacon drippings, vidalia onions, shallots, balsamic vinegar, wine, oregano, chicken broth, salt, baguette, swiss cheese, flat leaf parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=111337 (may not work)