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Loaded french onion soup

  • Beef Broth
    • 1000 g Beef Stock
    • 1 T Herbs de Provence
    • 1 Bay Leaf
  • Bacon Bits
    • 225 g Bacon, thick cut, diced
  • Caramelized Onions
    • 300 g Yellow Onion, sliced
    • 200 g Red Onion, sliced
    • 100 g Shallots, sliced
    • White Pepper, ground
  • Garlic Butter
    • 55 g Unsalted Butter, melted
    • 6 Garlic Cloves, minced
  • Bize-Sized Crostinis
    • 450 g Baguette, sliced thick
  1. Simmer stock. Add beef stock and spices to saucepan. Cover. Simmer over low heat.
  2. Infuse garlic butter. Stir together garlic and butter. Cover until needed.
  3. Panfry bacon. Heat skillet over medium-high heat. Panfry bacon midway between crisp and floppy. Remove bacon from pan, reserving bacon drippings in skillet. Set aside as bacon bits.
  4. Carmelize onions.
  5. Toast crostinis with garlic butter. Set aside as toasted baguette slices.
  6. Prepare soup. Start broiler. Add carmelized onions to individual, oven-safe soup bowls. Layer bacon bits. Layer 3-4 toasted baguette slices. Layer bacon bits. Layer gruyere cheese. Add stock over gruyere cheese. Broil 3-5 minutes until gruyere is somewhat melted and bubbly. Remove from broiler and let stand 5-10 minutes.
  7. Garnish and serve with bacon bits and green onion.

Place loose leaf herbs in a steel ball tea infuser for seasoning your stock.