Follow these steps for perfect results
onions
chopped
consomme
canned
water
bacon
cooked until crisp
flour
thyme
basil
bay leaves
whole
french bread
loaf
butter
softened
mozzarella cheese
parmesan cheese
grated
Chop the onions.
Fry bacon in a large pan until crisp. Remove and set aside.
Sauté the chopped onions in the bacon grease over low heat until they become transparent and slightly caramelized.
Stir in flour and cook for 1 minute to create a roux.
Add consommé and water to the pan. Stir until well mixed and smooth.
Season with pepper to taste.
Add thyme, basil, and bay leaves to the soup.
Simmer the soup for at least 30 minutes to allow the flavors to meld, while you prepare the bread.
Slice the French bread into individual serving pieces.
Toast one side of each bread slice.
On the untoasted side, spread butter.
Place a slice of mozzarella or swiss cheese on the buttered side of each bread slice.
Top the cheese with a piece of the cooked bacon and sprinkle with grated parmesan cheese.
Place the bread slices under a broiler until the cheese is melted and bubbly.
Place the bread slices in individual bowls and pour the hot soup over them before serving.
Expert advice for the best results
Caramelizing the onions slowly is crucial for the best flavor.
Use high-quality broth for the best results.
Everything you need to know before you start
20 minutes
Soup can be made a day in advance
Garnish with fresh thyme.
Serve hot with crusty bread.
A side salad would complement the soup.
A dry sherry complements the savory flavors of the soup.
Discover the story behind this recipe
Traditional French cuisine
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