This is by far my favorite recipe I've created in a while. The rich salty bacon compliments the sweetness of the onions and the slight undertone of cognac makes a perfect combination with the crunch of the bagel crisps and the ooey gooey heaven of the melted cheese. My mouth is watering just posting this! I know what's for dinner tomorrow night! Enjoy!
Ingredients:
- 6 medium sweet Vidalia onions quartered and then cut into 1/4" slices
- 8 C beef broth
- 12 Bagel Crisps (found in your deli section - plain or garlic flavor)
- 12 slices of sliced Gouda or Gruyere cheese (sliced thick)
- 3 pieces of center cut bacon
- 2 large garlic cloves, minced
- 2 T extra virgin olive oil
- 2 T butter
- 2 oz Cognac
- 1 T onion powder
- 1 T garlic powder
- a pinch of salt
- 1 T fresh ground black pepper
- 1 t dried thyme
- Fry three slices of center cut bacon in a large saucepan over medium high heat until the bacon is crisp.
- Remove bacon and add butter and onions.
- Cook onions for 8-10 minutes until they've browned.
- Add garlic and cook for an additional two minutes until garlic has browned.
- Add cognac to deglaze pan, being sure to scrape all bits from the bottom of the pan with a spatula (there is a ton of flavor in this caramelized goodness).
- Add remaining ingredients and bring to a boil.
- Reduce heat to low and allow to simmer for 1-2 hours to bring the flavors together.
- Ladle soup into crocks and place 2 bagel crisps (I like garlic flavored, but plain will work. You may also substitute croutons, but the bagel crisps are the perfect size).
- Top with two cheese slices and place under broiler for 3-4 minutes until the cheese is bubbling and browns slightly.
- Serve with your favorite sandwich (such as a B.L.T with avocado or grilled cheese with bacon and tomato).
