“A good, slightly different version of french onion soup.”
READY IN:
1hr 25mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy pot, cook bacon until crispy.
  2. Remove bacon, leaving fat in the pan; crumble bacon and set aside.
  3. Add the thinly sliced onions to bacon fat and slowly cook for 40 minutes.
  4. Add thyme, wine, salt, pepper, and beef broth.
  5. Bring to a boil then reduce heat and simmer, covering the top of the pot halfway with a lid, for 30 minutes.
  6. Meanwhile, slice bread into 1/2" thick slices, and toast both sides.
  7. To individual oven-proof serving bowls, place a slice of toasted bread in the bottom of each, add crumbled bacon, then soup.
  8. Top each with a slice of Gruyere cheese and broil until melted and bubbly.
  9. Serve immediately.

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