Somehow I've got three giant bags of onions this month. This recipe was a good use for a few of them. From Everyday Food Magazine.
6 slices of bacon cut crosswise into 1 inch pieces
3 large yellow onions, halved and thinly slices lengthwise
4 cups of low sodium broth (I used my favorite vegetable broth concentrate)
baguette sliced 1 inch thick
grated gruyere or swiss cheese
In dutch oven cook bacon until crisp. Remove from pan, reserve 1 Tbsp of grease. Reduce heat to medium. Cook onions in grease stirring occasionally and scraping brown bits from the bottom with wooden spoon, until soft and brown, about 1 hour. Add broth, bring to a boil. Remove from heat.
Broil baguette slices with 1/4 cup of cheese each until bubbly and slightly browned. Top soup with baguette and serve immediately.
