Bacon Onion Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

French onion soup is one of the first things you make in culinary school, and it is really only about two things: the onions and the stock. The key to perfectly caramelized onions is patience; they must be cooked very low and very slow. The bacon stock sets this soup apart from the classic veal stock versions and, dare I say, elevates it to new status. This recipe is close to the one I learned at the French Culinary Institute years ago, except for the addition of bacon, of course.