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.




15 Mins

Cook Time

130 Mins



6 strips Schneiders® Butchers Cut Double Smoked 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)


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.

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