Pumpernickel Recipe number 17 - french Onion Soup with Pumpernickel croutons

Ingredients
1/2 lb butter
8 large onions, sliced thinly
3 oz. ruby Port
3 oz. balsamic vinegar
2 litres beef broth
1/2 lb bacon, chopped into cubes
1 bay leaf

3 sprigs parsley chopped

1 tsp ground thyme

1 tbsp salt

2 tsp freshly ground pepper

For the croutons and cheese:
8 thick slices of pumpernickel (sliced and toasted in the oven with olive oil)
400 grams Gruyere cheese, grated

Instructions

In a large pot, heat butter over medium heat until melted. Add the onions and cook over medium heat, stirring occasionally, until they are soft and browned (about 10-15 minutes).

Stir in the Port and Balsamic vinegar. Add the beef broth. This soup, in particular, is a very good argument for making your own. Add the Bay Leaf, thyme, parsley and bacon, and bring to a boil.
Season with salt and pepper, reduce heat to simmer and cook covered for an hour, skimming any foam off the top with a ladle. Remove the Bay Leaf.

When the soup is finished cooking, ladle it into the individual Onion soup bowls. Float a piece of pumpernickel crouton on top of each bowl. Spread a small handful of cheese over the top of the soup. Place each crock under a preheated 400 degree broiler until the cheese is melted (4-5 minutes).

Be careful when serving, the bowls retain their heat extremely well.