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Ingredients and seasonings must exist for prepare

1. Prepare Main Ingredients
2. Use 6 large
3. Prepare 2 tbsp Vegetable Oil
4. Prepare 3 tbsp Butter
5. Prepare 1 tbsp Sugar (Optional)
6. Prepare 1/2 cup White Wine (Optional)
7. Take 1 loaf French Bread
8. Use 3 tbsp Bacon Fat
9. Prepare 1 tsp Kosher Salt
10. Take 1 tsp Fresh Ground Black Pepper
11. Take 1 lb Italian 5 Cheese or (Grueye/Parm) Shredded
12. Take Beef Broth
13. Prepare 7 each Wyler's Beef Boullion Cubes
14. Take 7 cup Water
15. Prepare Bacon Fat
16. Prepare 4 each Hickory Smoked Bacon

Create a sachet or bundle from the thyme and bay leaf. Toss well to coat the onions in the butter. By this point the onions should have slumped and turned translucent. Remove the lid and turn the heat down.

How to cook French Onion Soup (Smokey):

1. In a Med/Lg stock pot, bring water to a simmer and add boullion cubes.
2. Render Bacon and preserve the fat. If you want to sprinkle the bacon bits over the cheese, do not over cook them (crispy but not burnt).
3. Slice onions thinly.
4. In a Lg skillet add oil and butter. Cook over Medium-High heat. Once butter has melted and onions.
5. Saute onions until tender and translucent. A very small amount of carmelization will enhance the flavor.
6. Optional - Stir in sugar while sauteeing. Onions will have their own natural sweetness.
7. Add onions to broth and allow to simmer for 20 minutes.
8. Add Bacon Fat. Bacon fat from Smoked Bacon adds a more distinct flavor.
9. Optional - Add wine.
10. Season with salt and pepper to taste. CAUTION - Butter and Bacon Fat would have provided some saltiness.
11. Allow to simmer for an additional 10 minutes
12. Pour soup into serving bowls and top with a slice of french bread.
13. Spread cheese over bread and place under broiler (about 3 inches from broiler) until cheese bubbles and is browned to your preference (less is best).
14. Done and ready to serve!

While onions are smoking cut a ¼ inch off the top of the garlic bulb, drizzle with olive oil and season with Texas Beef. Cut the onions in half through the root. The onions should be just barely tender, and the peels will darken a bit. Peel and julienne the onion and place in a medium sized rondo with the oil and butter. Melt the butter in a Dutch oven over medium heat.

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