• 53 Ratings

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.

Everyday Food, December 2010

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
1 hr 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

53 Ratings
  • 5 star values: 17
  • 4 star values: 19
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1
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