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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Recipe courtesy of Tyler Florence Ingredients:
3 tablespoons bacon drippings (4 bacon strips) |
6 vidalia onions, thinly sliced (3 pounds/8 cups) |
2 large shallots, chopped |
1 tablespoon balsamic vinegar |
1 cup burgundy wine |
2 teaspoons dried oregano |
3 quarts chicken broth |
salt and black pepper, to taste |
sliced baguette, toasted and seasoned |
swiss cheese, grated |
flat leaf parsley, chopped for garnish |
Directions:
1. In large saucepan over medium heat, fry 4 bacon 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.
2. Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper.
3. 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.
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