French Onion Soup with Crispy Bacon Topping
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/1500x0/2019/03/25/05/14/46/14814955-7953-401e-981c-b7b896e7d28e/french-onion.jpg)
Does this classic really need a description? We think not, but you'll be happy to give this recipe a try.
Serves 6 | Total Time: Less Than 15 Mins
Ingredients
- 4 tablespoons butter
- 2 large Vidalia yellow onions, thinly sliced
- ½ teaspoon sugar
- 6 slices Applegate Naturals® Sunday Bacon® Brand cut into ¼ inch pieces
- 1 tablespoon. gluten-free all purpose flour
- 1/2 cup dry sherry
- 3 cups beef stock
- 1 teaspoon dried thyme
- Sea salt and freshly ground black pepper, to taste
- 12 slices of gluten-free bread, toasted and cut into ¼ inch “crouton” pieces
- 6 slices Applegate Naturals® Emmentaler Swiss Cheese
Instructions
- Melt butter in a large pot over medium heat. Add onions and sugar; cook until onions start to caramelize.
- Meanwhile, in a small pan over medium-high heat, cook bacon until browned, approximately 5 minutes. Remove from heat, place onto a paper towel to cool.
- Add gluten-free flour, sherry, beef stock and thyme to the onion mixture; bring to a simmer. Cook for 40 minutes. Season with sea salt and pepper to taste.
- Transfer soup into six ovenproof soup bowls on a baking pan. Place crouton pieces over each bowl of soup. Lay a slice of cheese over the croutons in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Top with bacon.
- Serve hot.
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(f2ecdf)/filters:quality(60)/fit-in/300x0/2020/06/22/13/00/10/db4e7f1b-bdc8-4aa4-9fea-1527cf66d810/Natural Sunday Bacon_Front.png)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(f2ecdf)/filters:quality(60)/fit-in/300x0/2020/06/22/12/57/26/82dd01e5-86c1-4f11-9c7b-9f1ee85a72a0/Organic Sunday Bacon_Front.png)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(f2ecdf)/filters:quality(60)/fit-in/300x0/2020/04/23/18/21/33/3e2764dc-0b76-4040-9c99-3cec519f9232/Nat Swiss Emmentaler_Front.png)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2019/03/25/03/49/00/adbae1f8-4319-4cbe-8b6b-2a3cac4264d4/bacon wrapped figs.jpg)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2019/03/25/04/14/45/ffac2b97-eca9-485b-8469-5144f8b6c5ce/GF-Alfredo.jpg)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2019/03/25/04/58/38/213c2b12-8ac9-4f5f-8049-0589a5341b6b/new yorker.jpg)
/filters:strip_icc()/filters:format(jpeg)/filters:background_color(fff)/filters:quality(60)/fit-in/300x0/2019/03/25/14/01/49/b66f376d-f143-49a3-bbce-e891c1642639/Natural-Roast-Beef-Sandwich-Recipe.jpg)