Soups

For some soups, I stick to a small amount. In the burnt toast and roasted eggplant soup, bacon adds a salty element that neither of the other main components has and provides the soup with way more depth than you’d expect. It makes you guess where all that flavor is coming from. In other soups, you know exactly what you’re getting: My French onion soup has bacon broth rather than beef broth. It’s perfect when you want to impress your friends with a bacon-ified classic. Caramelized onions, melted cheese, and smoky meat. Win. Win. Win.