Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Onion and Bacon Soup 3.9 (53) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 30 mins Servings: 6 This reinterpretation of French onion soup adds bacon for deep satisfying flavor. For a classic touch, make sure to include the broiled cheesy bread top. Ingredients 6 slices bacon, cut crosswise into 1-inch pieces 3 large yellow onions, halved and thinly sliced lengthwise 4 cups low-sodium chicken broth 6 baguette slices (1 inch thick) 1 ½ cups grated Gruyere cheese Directions In a medium Dutch oven or heavy pot, cook bacon over medium-high, stirring occasionally, until browned, about 5 minutes. Pour off all but 1 tablespoon fat from pot (reserve for another use). Add onions, and reduce heat to medium. Cook, stirring occasionally and scraping up browned bits from pot with a wooden spoon, until onions are very soft and deep golden brown, about 1 hour (reduce heat if onions are overbrowning). Add chicken broth and bring to a boil. Remove from heat. Heat broiler, with rack in top position. With a ladle, transfer soup into six 8-ounce broilerproof baking dishes set on a rimmed baking sheet. Top each with a baguette slice and 1/4 cup grated cheese. Transfer sheet to oven and broil until cheese is melted and browned in spots, about 3 minutes. Serve immediately. Rate it Print