Anthony Bourdain's French Onion Soup

tasteatlas.com

subheading: BROTH:

6 oz (170g) butter

8 large onions, or 12 small onions, thinly sliced

2 oz (60 ml) port wine

2 oz (60 ml) balsamic vinegar

2 qt (2 L) dark chicken stock, or low-sodium chicken or beef broth

4 oz (110g) slab bacon, cut into ½-inch (1.25 cm) cubes

1 bouquet garni

subheading: CROUTONS AND CHEESE:

16 baguette croutons, sliced and toasted in the oven with a little olive oil

12 oz (340g) grated Gruyère cheese

Directions at tasteatlas.com

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