Canadian Bacon & Onion Soup
Canadian Bacon & Onion Soup
This twist on French onion soup combines a rich beef stock with caramelized onions and a gooey Oka and crispy bacon-topped crouton.
Servings
6
Preparation
15 Mins
Cook Time
130 Mins
Level
Ingredients
6 strips Schneiders® Thick Cut Bacon, cut into 1-inch pieces
¼ cup unsalted butter
2 each large yellow, white, and red onions, sliced ¼-inch thick
4 shallots, sliced ¼-inch thick
1 tsp kosher salt
6 cloves garlic, minced
2 tsp granulated sugar
½ tsp freshly grated nutmeg
2 cups stout or dark ale
¼ cup all-purpose flour
8 cups low-sodium beef broth
¾ cup dry sherry
4 sprigs fresh thyme
2 fresh or dried bay leaves
Black pepper to taste
250 g Oka cheese, shredded
¾ cup grated Parmesan
12 slices baguette (¾-inch thick)
Directions
Heat large Dutch oven or soup pot over medium heat; cook bacon, stirring often, until crisp. Remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pot.
Add butter, onions, shallots, and 1 tsp salt. Increase heat to medium-high; cook, stirring occasionally, until beginning to caramelize, about 30 minutes. Reduce heat to medium; add garlic, sugar, and nutmeg, stirring often, 30 to 45 minutes until dark golden brown, adding 1 to 2 tbsp water to pan if onions start to stick or get too dark.
Add stout to pan, scraping up any brown bits; increase heat to medium-high. Cook, stirring, until liquid is evaporated, about 10 minutes. Sprinkle in flour and cook, stirring, for 1 minute.
Gradually stir in beef broth, then dry sherry; add thyme, and bay leaves. Bring to boil; reduce heat to medium-low. Simmer partially covered for 30 minutes. Remove thyme sprigs and bay leaves; stir in pepper.
Preheat broiler. Line a sheet pan with foil and place 6 oven proof soup bowls on it.
Ladle soup into bowls and place 2 slices of baguette into each bowl. Combine Oka, parmesan. Top each with ½ cup cheese mixture. Broil until cheese is caramelized about 3 minutes. Sprinkle with reserved bacon.
