I can see myself in my spoon!
Made this soup today and it is delicious! I did add some Emeril’s seasoning…and a little hot red pepper. In the end the flavor was a little strong so I added a little milk. Best part is…this is such an inexpensive soup to make…probably around $2.00, until you add the goat cheese, which brings it up to $200! (Have you checked the price of 3 oz of goat cheese lately? Seriously, I need to buy a goat and make my own…FO REAL!)
The soup was so much better with the cheese/bacon topping. Don’t skip it, or as Mr. T would say…”I pity da fool…..”
Have an amazing day my friends…
Chef Justin Devillier purées bread into this soup to achieve a silky texture. For the best results, caramelize the onions over low heat.
Recipe by La Petite Grocery in New Orleans, LA
- 2 tablespoons vegetable oil
- 8 cups sliced yellow onions
- 8 garlic cloves, smashed
- 6 cups low-salt chicken broth
- 15 sprigs thyme, tied into a bundle (I used a tsp. of dried)
- 1 ½ cups cubed crustless day-old bread
- 3 slices thick-cut bacon, cut into 1/2″-wide pieces
- Kosher salt, freshly ground pepper
- 3 ounces soft fresh goat cheese, crumbled
- Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, about 20 minutes. Add garlic; cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes. Add broth and thyme. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat. Add bread to pot. Let stand until bread is saturated, about 10 minutes. Discard thyme. Let cool slightly.
- Working in batches, purée soup in a blender until smooth; strain through a fine-mesh sieve into a large pot. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cook bacon in a medium skillet over medium heat, stirring occasionally, until brown and crispy.
- Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.