Onion Soup with Bacon, Winter Herbs & Gruyere

Directions:

• In a large, heavy pot over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
• Add the onions to the drippings in the pot, reduce the heat to medium-low and cook, stirring occasionally, until very tender, about 30 minutes. Add the garlic and continue cooking until the onions are golden brown and very soft, about 20 minutes longer. Pour in the wine and cook until the wine evaporates and the onions are brown and jam-like, about 12 minutes. Add the stock, bay leaf and rosemary, sage and thyme sprigs and simmer the soup very gently to melt the flavours, about 20 minutes. Remove and discard the herb sprigs. (The soup can be cooled, covered and refrigerated for up to 3 days. Reheat to serving temperature before continuing.)
• Preheat the griller. Arrange the toasts on a small rimmed baking sheet and sprinkle evenly with the cheese. Grill the toasts just until the cheese melts. Remove from the griller, sprinkle with the bacon and minced herbs, and return to the griller. Grill until the toasts are heated through.
• Ladle the soup into warmed bowls. Top with the toasts, dividing them evenly, and serve.