Krafts French Onion Soup With Bacon Recipes

Steps:

• Cook bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp drippings in pan; drain on paper towels. Add onions to reserved drippings; cover. Cook on medium heat 5 minutes. Uncover; cook 15 minutes or until onions are golden brown, stirring frequently. Add broth, pepper and thyme; stir. Simmer 15 minutes. Stir in bacon.
• Heat broiler. Ladle soup into 5 ovenproof bowls; top with toast and cheeses.
• Broil, 4 inches from heat, 2-3 minutes or until shredded cheese is melted and lightly browned.
• *Substitute: Prepare using French bread slices.

Steps:

• Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add onions to reserved drippings in pan; cook 20 min. or until golden brown, stirring frequently. Add broth, pepper and thyme; stir. Simmer 15 min. Remove from heat; stir in bacon.
• Heat broiler. Ladle soup into 5 ovenproof bowls; top with remaining ingredients.
• Broil, 4 inches from heat, 2 to 3 min. or until cheeses are melted and golden brown.

Steps:

• Cook bacon in large saucepan until crisp.
• Remove bacon from pan with slotted spoon, reserving 2 T drippings in pan; drain bacon o n paper towels.
• Add onions to reserved drippings; cover.
• Cook on medium heat 5 minutes.
• Uncover, cook 15 minutes or until onions are golden brown, stirring frequently.
• Add broth, pepper and thyme, stir.
• Simmer 15 minutes; stir in bacon.
• Heat broiler, ladle soup into 4 ovenproof bowls; top with toast and cheeses.
• Broil, 4 inches from heat, 2-3 minutes or until cheeses are melted and golden brown.

Steps:

• In a medium Dutch oven or heavy pot, cook bacon over medium-high, stirring occasionally, until browned, about 5 minutes. Pour off all but 1 tablespoon fat from pot (reserve for another use). Add onions, and reduce heat to medium. Cook, stirring occasionally and scraping up browned bits from pot with a wooden spoon, until onions are very soft and deep golden brown, about 1 hour (reduce heat if onions are overbrowning). Add chicken broth and bring to a boil. Remove from heat.
• Heat broiler, with rack in top position. With a ladle, transfer soup into six 8-ounce broilerproof baking dishes set on a rimmed baking sheet. Top each with a baguette slice and 1/4 cup grated cheese. Transfer sheet to oven and broil until cheese is melted and browned in spots, about 3 minutes. Serve immediately.

Steps:

• Heat butter and oil in large saucepan on medium heat. Add onions; cook 20 min. or until golden brown, stirring frequently.
• Add broth and A.1.; stir. Bring to boil; simmer on medium-low heat 5 min.
• Heat broiler. Ladle soup into 6 ovenproof bowls; top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.