French Onion Soup (Smokey)

• 6 large
• 2 tbsp Vegetable Oil
• 3 tbsp Butter
• 1 tbsp Sugar (Optional)
• 1/2 cup White Wine (Optional)
• 1 loaf French Bread
• 3 tbsp Bacon Fat
• 1 tsp Kosher Salt
• 1 tsp Fresh Ground Black Pepper
• 1 lb Italian 5 Cheese or (Grueye/Parm) Shredded
• 7 each Wyler's Beef Boullion Cubes
• 7 cup Water
• 4 each Hickory Smoked Bacon

1. In a Med/Lg stock pot, bring water to a simmer and add boullion cubes.
2. Render Bacon and preserve the fat.
3. If you want to sprinkle the bacon bits over the cheese, do not over cook them (crispy but not burnt).
4. Slice onions thinly.
5. In a Lg skillet add oil and butter.
6. Cook over Medium-High heat.
7. Once butter has melted and onions.
8. Saute onions until tender and translucent.
9. A very small amount of carmelization will enhance the flavor.
10. Optional - Stir in sugar while sauteeing.
11. Onions will have their own natural sweetness.
12. Add onions to broth and allow to simmer for 20 minutes.
13. Add Bacon Fat.
14. Bacon fat from Smoked Bacon adds a more distinct flavor.
15. Optional - Add wine.
16. Season with salt and pepper to taste.
17. CAUTION - Butter and Bacon Fat would have provided some saltiness.
18. Allow to simmer for an additional 10 minutes
19. Pour soup into serving bowls and top with a slice of french bread.
20. Spread cheese over bread and place under broiler (about 3 inches from broiler) until cheese bubbles and is browned to your preference (less is best).

vegetable oil, butter, sugar, white wine, bread, bacon, salt, ground black pepper, cheese, boullion, water, hickory smoked bacon

Taken from cookpad.com/us/recipes/365486-french-onion-soup-smokey (may not work)