Tomato And Bread Soup

• 4 thick slices apple-wood smoked bacon, cut into 1/4-inch slivers
• 2 tablespoons extra virgin olive oil
• 3 medium yellow onions, thinly sliced
• 2 cloves garlic, smashed
• Sea salt
• 1 teaspoon raw sugar
• 4 cups seeded and chopped tomatoes (about 4 or 5)
• 1 14 1/2-ounce can chicken broth
• 1 tablespoon chopped oregano
• 1 tablespoon chopped rosemary
• 4 1/2-inch slices country bread, grilled or toasted
• 13 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground black pepper

1. Spread bacon in a soup pot over medium heat, and brown.
2. Using a slotted spoon, move bacon to a bowl, and pour off fat from pot.
3. Return pot to heat, and sprinkle in the olive oil, onions, garlic and a pinch of salt.
4. Stir to coat, and cook for 10 minutes.
5. Sprinkle in the sugar and continue cooking until onions are silky and well caramelized.
6. Add tomatoes and broth and bring to a simmer.
7. Cook for a few minutes, then stir in bacon, oregano and rosemary.
8. Season to taste with salt.
9. Lay a piece of toasted bread in each of four warmed bowls.
10. Ladle soup on top; bread should rise to surface.
11. Sprinkle cheese on top, season with coarsely ground black pepper, and serve.

applewood smoked bacon, extra virgin olive oil, yellow onions, garlic, salt, sugar, tomatoes, chicken broth, oregano, rosemary, country bread, cheese, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8882 (may not work)