Creamy Onion Soup

1. 1

   Add the bacon pieces to a soup pot over medium heat. Cook for a few minutes, and allow the fat to render, but do not crisp.

2. 2

   Add the onions and butter to the pot and saute 10-20 minutes, stirring often, until the onions are translucent and just starting to brown. Scrape any brown bits from the bottom of the pot, stirring well.

3. 3

   Reduce the heat to medium-low and add the flour to the onions. Stir to dissolve.

4. 4

   Stir in the chicken broth, black pepper, paprika, basil, cayenne pepper, bay leaf, fresh thyme, and salt. Stir to combine, and bring to a simmer. Simmer 20-25 minutes, stirring occasionally, until the onions are tender and the mixture thickens a bit.

5. 5

   Remove the bay leaf from the pot, then stir in the cream/milk. Heat through before adding the Parmesan cheese. Stir to melt.

6. 6

   Taste for seasoning, salt if necessary. Serve with thick pieces of bread for dipping.

No additional tips available.