Chef Justin Devillier purées bread into this soup to achieve a silky texture. For the best results, caramelize the onions over low heat.
Ingredients
Makes 4 to 6 servings
Step 1
Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, about 20 minutes. Add garlic; cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes. Add broth and thyme. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat. Add bread to pot. Let stand until bread is saturated, about 10 minutes. Discard thyme. Let cool slightly.
Step 2
Working in batches, purée soup in a blender until smooth; strain through a fine-mesh sieve into a large pot. DO AHEAD:Can be made 1 day ahead. Cover and chill.
Step 3
Cook bacon in a medium skillet over medium heat, stirring occasionally, until brown and crispy.
Step 4
Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.
Leave a Review
Reviews (5)
Back to TopLots of time involved for not much soup but it is positively delist! Flavor is out of this world
lnilsen
7/2/2012
Boring flavor and lots of work. Not worth it.
Anonymous
Canton, NY
6/3/2012
这是一个了不起的食谱!它的低努力和卡尔ls for ingredients I always have on hand. For those reasons, I FAR prefer this to French onion soup at home! I made a half- batch, skipped the bacon, subbed in dried thyme, and blended in more bread to taste with my immersion blender. Once simmering with stock and thyme, the aroma will bring you to religion. The sprinkling of goat cheese isn't mandatory, but stirred in and melting, it elevates the soup to something luxurious. I served it as a light entree, but it was far richer than I expected and can certainly stand alone. I've never reviewed a recipe on Epi before, but I can't stop talking about this one! Make this, make this, make this!
alannahhaddad
Los Angeles, CA
2/21/2012
I made this ALMOST as is except that I only pureed some of the soup and left the rest in chunks ( like soups that have body). It is DROP DEAD DELISH!
Anonymous
Merion, PA
2/16/2012
I loved this soup, and will definitely be making it again! Its one of my new favorites. I followed the recipe closely, except for a few deviations. First, I hate thyme, so I used a tiny bit of dried thyme, then added rosemary and sage to taste. I also seasoned with some chicken stock (in addition to the chicken broth). And I doubled the amount of bread that it asked for. I didn't have bacon, so I garnished with prosciutto instead. The soup that I ended up with was probably thicker than the recipe would make, but the texture and taste was amazing. I couldn't believe how thick and creamy it was without having any cream in it.
simply_tess
Louisville, KY
2/9/2012
