Onion Soup with Bacon, Winter Herbs, and Gruyère

Onion Soup with Bacon, Winter Herbs, and Gruyère
Ray Kachatorian


  • 6 Ounces  applewood-smoked bacon, cut into 1/4-inch pieces
  • large yellow onions, sliced thinly
  • cloves garlic, chopped
  • 1/3 Cup  dry white wine
  • 8 Cups  beef broth
  • bay leaf
  • large sprig rosemary, plus 1/2 teaspoon minced
  • large sprig sage, plus 1/2 teaspoon minced
  • large sprig fresh thyme, plus 1/2 teaspoon minced
  • 18  thin slices baguette, toasted
  • 3/4 Cups  shredded Gruyère

This adaptation of French onion soup boasts bacon and a generous measure of herbs, in addition to the classic cheese-topped toasts. I particularly like it on a cold day, especially with a glass of full-bodied Belgian ale or a homebrew.

Click here to see 'Kitchen Garden Cookbook' Offers Help with Growing Produce at Home.


In a large, heavy pot over medium heat, fry the bacon until the fat is rendered and the bacon is crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.

Add the onions to the drippings in the pot, reduce the heat to medium-low, and cook, stirring occasionally, until very tender, about 30 minutes. Add the garlic and continue cooking until the onions are golden brown and very soft, about 20 minutes longer.

Pour in the wine and cook until the wine evaporates and the onions are brown and jamlike, about 12 minutes. Add the broth, bay leaf, and rosemary, sage, and thyme sprigs and simmer the soup very gently to meld the flavors, about 20 minutes.

Remove and discard the herb sprigs. (The soup can be cooled, covered, and refrigerated for up to 3 days. Reheat to serving temperature before continuing.)

Preheat the broiler.

Arrange the toasts on a small rimmed baking sheet and sprinkle evenly with the cheese. Broil the toasts just until the cheese melts. Remove from the broiler, sprinkle with the bacon and minced herbs, and return to the broiler. Broil until the toasts are heated through. Ladle the soup into warmed bowls. Top with the toasts, dividing them evenly, and serve.


Calories per serving:

358 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 108g 166%
  • Carbs 176g 59%
  • Saturated 44g 221%
  • Fiber 18g 74%
  • Trans 0g
  • Sugars 41g
  • Monounsaturated 41g
  • Polyunsaturated 15g
  • Protein 116g 231%
  • Cholesterol 221mg 74%
  • Sodium 6,744mg 281%
  • Calcium 1,627mg 163%
  • Magnesium 366mg 91%
  • Potassium 5,125mg 146%
  • Iron 19mg 107%
  • Zinc 13mg 85%
  • Phosphorus 1,807mg 258%
  • Vitamin A 345µg 38%
  • Vitamin C 50mg 83%
  • Thiamin (B1) 3mg 184%
  • Riboflavin (B2) 3mg 185%
  • Niacin (B3) 34mg 169%
  • Vitamin B6 3mg 143%
  • Folic Acid (B9) 399µg 100%
  • Vitamin B12 2µg 41%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 209µg 262%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...