This wonderful soup blends the flavors of beef broth with bacon, three types of onions, half and half and more, for a really delicious result. The bacon adds saltiness to the onion soup recipe, so do not be tempted to add any salt earlier on or it will be too salty when you add the bacon. Try to get the bacon really crisp and brown so it is easier to crumble.
The flour in this onion soup recipe thickens the soup up a bit and the half and half makes it a little thicker, as well as adding a creamy texture. The minced celery complements the flavor of the onions.
This is such a special tasting onion soup that you might want to use homemade beef broth, rather than canned beef broth, to do the other ingredients justice. This is a simple onion soup recipe using onions, butter, flour, beef broth and more and often the simplest recipes are the ones, which most people prefer.
Ingredients -
4 cups beef broth
2 tablespoons butter
½ lb bacon
½ cup all purpose flour
1 quart half and half
4 ribs celery, minced
1 bunch green onions
2 yellow onions
1 white onion
Black pepper, to taste
Preparation:
Slice the yellow and white onions.
Heat the butter in a bit pot and add the onions. Sauté them until they are tender and translucent. Halfway through the sautéing, add the celery.
Add the flour and stir. Cook for 4 minutes.
Add the broth and stir.
Add the half and half and let the soup simmer for 5 minutes.
Brown the bacon, then drain the fat off and crumble it.
Add the bacon to the soup. Chop the green onions and add these to the soup.
Add pepper to taste and simmer the soup for 40 minutes.
Serve it with crusty bread.
(Serves 6)
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