INGREDIENTS:
- 3 strips uncooked bacon
- 1 medium yellow onion (about 8 ounces), chopped
- 1/4 cup all-purpose flour
- 1 teaspoon dried chives
- 1 teaspoon salt
- 3 cups chicken broth
- 1/2 cup heavy whipping cream or milk
- 1/4 cup grated Parmesan cheese
INSTRUCTIONS:
- Add bacon to a large pot or Dutch oven and turn the heat on to medium. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
- Add the onion to the bacon drippings and cook until soft, stirring often, about 10-12 minutes.
- Add the flour, chives, and salt to the cooked onions. Gradually stir in the broth. Bring to a boil, stirring often. Once boiling, cook for 5 minutes until the broth starts to thicken slightly. Add the cream, cheese, and crumbled bacon. Cook another 1-2 minutes then serve immediately.
Notes:
Love onions but want to make this soup vegetarian-friendly? Skip the bacon and cook the onion in 1 tablespoon olive oil. Use vegetable broth in place of chicken broth and mozzarella or Swiss cheese for Parmesan cheese.
Source: Chocolate Moosey
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