12 slices bacon, cut into 1 inch pieces
3 large yellow onions, halved and sliced thin
32 ounces low sodium chicken broth
1 baguette, cut into 1/2 inch slices
1/2 pound gruyere, shredded
extra virgin olive oil
Cook bacon in large heavy pot or dutch oven over medium-high heat until browned (or well-browned, if you're me). Remove with slotted spoon and separate into 2 small bowls. Pour off all but a tablespoon of fat (reserve bacon grease for another use) and add the onions. Cook until deep brown in color, stirring occasionally and scraping up the brown bits with a wooden spoon, about 75 minutes. If onions are burning, turn heat down to medium.
Add chicken broth and bring to a boil. Turn off heat and stir in half the reserved bacon.
Preheat broiler. Brush baguette slices with olive oil and place under the broiler until they crisp up.
Fill onion soup bowls with soup and top each with one or two baguette slices. Top with shredded gruyere and reserved bacon pieces. Broil until bubbly.