Ingredients
8 slices bacon, cooked and crumbled
4 large yellow onions, sliced on a mandolin
4 cups chicken broth (2 cups low salt, 2 cups regular)
Ciabatta bread, cut into small pieces
1/ 1/2 cups grated Gruyere cheese
1 cube Plugra butter-1/2 cup
2T. fresh thyme, chopped
Directions
Cook bacon in heavy pot or dutch oven and set aside, when cool, crumble. Save 1 T. bacon grease, add butter and melt. Add onions and thyme and cook on low-medium heat until soft and deep golden brown, scraping up any brown bits occasionally, about 1 hour. Add chicken broth and bring to a boil. Remove from heat. (Can be made the day before).
Preheat oven to 300 degrees. Ladle soup in to individual ramekins, add bread and cheese Warm soup on a baking sheet for 1 hour before placing under broiler with the rack in the top position. Cook for about 3 minutes so that cheese is melted and brown in spots. Serve immediately.
Adapted from Martha Stewart Living, from Linda McFalone