Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside.

Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below).

Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins.

Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.