Onion Soup with Bacon, Winter Herbs, and Gruyère

Onion Soup with Bacon, Winter Herbs, and Gruyère
Staff Writer
Onion Soup with Bacon, Winter Herbs, and Gruyère

Ray Kachatorian

Onion Soup with Bacon, Winter Herbs, and 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.

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Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
40g
44%
Saturated Fat
10g
42%
Cholesterol
45mg
15%
Carbohydrate, by difference
51g
39%
Protein
59g
100%
Vitamin A, RAE
64µg
9%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Calcium, Ca
359mg
36%
Choline, total
330mg
78%
Folate, total
94µg
24%
Iron, Fe
7mg
39%
Magnesium, Mg
147mg
46%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
790mg
100%
Riboflavin
1mg
91%
Selenium, Se
86µg
100%
Sodium, Na
64328mg
100%
Thiamin
1mg
91%
Water
40g
1%
Zinc, Zn
2mg
25%

Onion Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Onion Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.