Crumbled bacon adds a Southern spin to this French Onion Soup.
French Onion Soup
Serves: 8 servings
- ½ pound thick-cut bacon
- 1 cup unsalted butter
- 3 pounds yellow onion, sliced
- 4 cloves garlic, smashed
- 4 bay leaves
- 4 sprigs fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup sherry
- ¼ cup all-purpose flour
- 2 (32-ounce) cartons beef broth
- 1 baguette, sliced ½ inch thick
- 3 cups grated Gruyère cheese
- Garnish: crumbled bacon
- In a large cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pan. Melt butter in pan. Add onion, garlic, bay leaves, thyme, salt, and pepper. Cook, stirring frequently, until onions are very soft and caramelized, about 35 minutes.
- Add sherry, and bring to a boil. Reduce heat, and simmer until sherry has evaporated, about 6 minutes. Discard bay leaves and thyme. Reduce heat to low; sprinkle onions with flour, and cook for 5 minutes, stirring constantly. Stir in broth, and heat over medium heat. Cook for 15 minutes.
- Preheat oven to 350°. Line a baking sheet with foil.
- Arrange baguette slices on prepared pan. Bake until completely dry, about 10 minutes.
- Preheat oven to broil. Divide soup among 8 to 10 oven-proof serving bowls. Top each serving with two baguette slices and ½ cup cheese. Place on a baking sheet.
- Broil until cheese is melted and bubbly, about 2 minutes. Garnish with crumbled bacon, if desired.
Find more great recipes like this one in Southern Cast Iron’s Winter 2017 issue!