Print Linda’s French Onion Soup with Bacon


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


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