Prep 10 mins
Cook 1 hr 15 mins
A good, slightly different version of french onion soup.
- 10 slices bacon
- 3 lbs sweet onions, sliced very thinly
- 2 tablespoons fresh thyme
- 1⁄2 cup white wine
- 1 tablespoon salt
- 1⁄2 teaspoon fresh ground pepper
- 8 cups beef broth
- gruyere cheese
- 1 loaf good crusty bread
- In a large heavy pot, cook bacon until crispy.
- Remove bacon, leaving fat in the pan; crumble bacon and set aside.
- Add the thinly sliced onions to bacon fat and slowly cook for 40 minutes.
- Add thyme, wine, salt, pepper, and beef broth.
- Bring to a boil then reduce heat and simmer, covering the top of the pot halfway with a lid, for 30 minutes.
- Meanwhile, slice bread into 1/2" thick slices, and toast both sides.
- To individual oven-proof serving bowls, place a slice of toasted bread in the bottom of each, add crumbled bacon, then soup.
- Top each with a slice of Gruyere cheese and broil until melted and bubbly.
- Serve immediately.
Very nice flavour...rich tasting broth. I added 1 T of balsamic vinegar. catherine