Onion Soup Les Halles

6 ounces (168 g) butter

8 large onions (or 12 small onions), thinly sliced

2 ounces (56 ml) port

2 ounces (56 ml) balsamic Vinegar

2 quarts (2.2 liters) dark chicken stock

4 ounces (112 g) slab bacon, cut in ½-inch (1-cm) cubes

1 bouquet garni

Salt and pepper

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

12 ounces (340 g) grated Gruyere cheese (real, imported Gruyère!)

Large, heavy-bottomed pot

Wooden spoon

Ladle

8 ovenproof soup crocks (Restaurant supply shops sell these by the hundreds. Be sure to use ovenproof.)

Propane torch (optional)

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