Onion Soup Gratin

Makes: 4 servings

INGREDIENTS
4 strips of bacon
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup red wine
2 teaspoons dried oregano
3 quarts chicken or beef stock
Sea salt and freshly ground black pepper, to taste
Sliced baguette, toasted and seasoned
Swiss cheese (or gruyere is nice, too!), grated
Flat-leaf parsley, chopped, for garnish

PROCEDURE
In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon (well … you know, go ahead and just eat those bacon slices!!!). 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 stock. Simmer gently for 1 hour, stir occasionally. Season with sea 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.