Sweet Onion Soup

Directions

1. 1
   10 minutes: In Dutch Oven on Med/ Med-High Melt 3/4 stick of Butter and add 1/4 lb of chopped Pancetta and cook for until it starts rendering some.
2. 2
   While the Pancetta is rendering, slice up 2 Onions thinly (or with a mandolin), 4 Shallots, and 2 Garlic Cloves
3. 3
   15 minutes: cook onions, shallots, and garlic until they are tender, stirring occasionally.
4. 4
   5 minutes: Add 1/3 cup of flour and stir. cook until flour starts to brown.
5. 5
   Deglaze Dutch Oven with 2 cups of Moscato Wine and turn heat up to Med-high/High. Scrape the bottom well to free up caramelized contents.
6. 6
   Gradually Add 32 oz each of beef and chicken broth, stirring often to blend with flour well until contents come to a good boil.
7. 7
   Reduce heat to Medium
8. 8
   Chop up Celery Leaves (or Parsley) and add to pot.
9. 9
   Tie together Thyme, Bay leaf, and Sage with string and add to pot.
10. 10
    Season with fresh-cracked 4 Pepper Blend (about 2 Tsp)
11. 11
    Add sea salt, a few dashes at a time. Most Broth has plenty of sodium, so don't add too much
12. 12
    Add about 1 Tsp of onion powder
13. 13
    Squeeze in juice from 1 lemon
14. 14
    60 minutes: Simmer contents for about an hour
15. 15
    toward the end, start your oven broiler @ 300 degrees Fahrenheit
16. 16
    Add a little more peppercorn blend seasoning (~1 tsp) and stir in at end
17. 17
    Remove and discard seasoning bundle
18. 18
    Slice and then dice up french bread in large cube shapes and add to the bowls
19. 19
    Ladle Soup into bowls
20. 20
    Top bowls with sliced cheese.
21. 21
    Top sliced cheese with finely grated Parmesan cheese.
22. 22
    5 minutes: Put bowls on a cookie sheet and then under a broiler until cheese is browned.
23. 23
    Put bowls on small plates.
24. 24
    Serve hot.