Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large heavy pot, cook bacon until crispy. remove bacon, leaving fat in the pan; crumble bacon and set aside. add the thinly sliced onions to bacon fat and slowly cook for 40 minutes. add thyme, wine, salt, pepper, and beef broth. bring to a boil then reduce heat and simmer, covering the top of the pot halfway with a lid, for 30 minutes. meanwhile, slice bread into 1/2" thick slices, and toast both sides. to individual oven-proof serving bowls, place a slice of toasted bread in the bottom of each, add crumbled bacon, then soup. top each with a slice of gruyere cheese and broil until melted and bubbly. serve immediately.

Target recipe: slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it.