Preparation info

  • 6 to 8

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • ¼ pound slab bacon
  • 2 cups finely chopped yellow onions
  • 2


  1. Finely cube the bacon and sauté in a soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and reserve.
  2. Add the onions, carrots, and garlic and sauté in the bacon fat over low heat, covered, until tender and golden, about 25 minutes.
  3. Add the chicken or beef stock, thyme, celery seeds, bay leaves, a grinding of fresh pepper, and