Instructions: In a large saucepan over medium-low heat, fry 4 strips of bacon until crisp. Drain on paper towels. Reserve bacon fat for another use. In same pan, over low heat, melt butter. Add onions and saute them over medium-low heat until onion is somewhat translucent and tender, about 10 minutes.

Stir frequently until onions caramelize and are golden brown. Stir in garlic. Remove from heat. Do not burn. In a large pot or Dutch Oven, combine onions, beef broth, Kitchen Bouquet and dark brown sugar. Simmer gently for 1 hour, stir occasionally. Meanwhile, spray or spread bread of choice with a thin coating of butter. Toast lightly and place it in a 225 Degrees F. warm oven and allow it to dry out. Add wine and oregano to soup. Cook for another 20 minutes. Add shallots and cook another 5 minutes. Season with black pepper. Remove bread from oven. Increase oven temperature to 350 Degrees F. Place oven dried bread (or use Croutons) in 4 ovenproof soup bowls. Ladle soup on top and sprinkle with crumbled crisp bacon. Cover top of bowls with cheese slices. Place in preheated oven and bake about 20 minutes or until cheese melts. Serve immediately.

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