Wednesday, November 16, 2016

Sweet Onion Soup Au Gratin

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!


  • 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
  1. Fry three slices of center cut bacon in a large saucepan over medium high heat until the bacon is crisp.
  2. Remove bacon and add butter and onions.
  3. Cook onions for 8-10 minutes until they've browned.
  4. Add garlic and cook for an additional two minutes until garlic has browned.
  5. 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). 
  6. Add remaining ingredients and bring to a boil. 
  7. Reduce heat to low and allow to simmer for 1-2 hours to bring the flavors together.
  8. 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). 
  9. Top with two cheese slices and place under broiler for 3-4 minutes until the cheese is bubbling and browns slightly. 
  10. Serve with your favorite sandwich (such as a B.L.T with avocado or grilled cheese with bacon and tomato).