Wednesday, December 31, 2014

Bacon & Onion Soup


Today is the last day of 2014, took a nap with the kids & woke up around 5pm, although feeling tired but I felt like I really wanna cook for tonight. But because I haven't been cooking on a regular basis recently, so I didn't have much things available in the fridge, so I was planning about what to cook with the limited food that I have.

I'm an absolute bacon lover, I always have a pack or 2 of bacon stored in the fridge, so I thought about making bacon & onion soup, perfect!

This recipe is quite simple & the soup turned out to be quite nice too. Hope you enjoy this as much as I do.




* Step-by-Step Cooking Tutorial *


With a heavy bottom pot, cook the bacon until browned & crispy.

Add in the onions & cook under medium to low heat until the onions are soft.

Continue to cook the onions & stir occasionally.

The onions would be caramelized beautifully in 30-60 minutes.

Once the onions are caramelized, add in the stock, turn to the highest flame & let it boil.
Season with salt & pepper, if needed.

Transfer the soup to the ramekins.

Place the baguette/ toasted bread on top of the soup.

Sprinkle with the grated cheese & send into the oven.

Use the broiler function & broil the cheese until it's melted, about 3-4 minutes; if your oven doesn't have the broiler function, use the grill function.

So yummy!


Bacon & Onion Soup


 Ingredients : 
6 strips bacon, chopped
3 large onions, thinly sliced
4 cups chicken/ beef/ vegetable stock
6 slices of baguette/ toasted bread
1 cup Gruyere cheese, grated
Salt & pepper, season to taste


Directions :
  1. With a heavy bottom pot, cook the bacon until browned & crispy.
  2. Add in the onions & cook under medium to low heat until the onions are soft.
  3. Continue to cook the onions & stir occasionally, the onions would be caramelized beautifully in 30-60 minutes.
  4. Once the onions are caramelized, add in the stock, turn to the highest flame & let it boil. Season with salt & pepper, if needed.
  5. Transfer the soup to the ramekins, place the baguette/ toasted bread on top of the soup, sprinkle with the grated cheese & send into the oven.
  6. Use the broiler function & broil the cheese until it's melted, about 3-4 minutes; if your oven doesn't have the broiler function, use the grill function.

Recipe adapted from marthastewart.com

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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Wednesday, December 31, 2014

Bacon & Onion Soup

Reactions: 

Today is the last day of 2014, took a nap with the kids & woke up around 5pm, although feeling tired but I felt like I really wanna cook for tonight. But because I haven't been cooking on a regular basis recently, so I didn't have much things available in the fridge, so I was planning about what to cook with the limited food that I have.

I'm an absolute bacon lover, I always have a pack or 2 of bacon stored in the fridge, so I thought about making bacon & onion soup, perfect!

This recipe is quite simple & the soup turned out to be quite nice too. Hope you enjoy this as much as I do.




* Step-by-Step Cooking Tutorial *


With a heavy bottom pot, cook the bacon until browned & crispy.

Add in the onions & cook under medium to low heat until the onions are soft.

Continue to cook the onions & stir occasionally.

The onions would be caramelized beautifully in 30-60 minutes.

Once the onions are caramelized, add in the stock, turn to the highest flame & let it boil.
Season with salt & pepper, if needed.

Transfer the soup to the ramekins.

Place the baguette/ toasted bread on top of the soup.

Sprinkle with the grated cheese & send into the oven.

Use the broiler function & broil the cheese until it's melted, about 3-4 minutes; if your oven doesn't have the broiler function, use the grill function.

So yummy!


Bacon & Onion Soup


 Ingredients : 
6 strips bacon, chopped
3 large onions, thinly sliced
4 cups chicken/ beef/ vegetable stock
6 slices of baguette/ toasted bread
1 cup Gruyere cheese, grated
Salt & pepper, season to taste


Directions :
  1. With a heavy bottom pot, cook the bacon until browned & crispy.
  2. Add in the onions & cook under medium to low heat until the onions are soft.
  3. Continue to cook the onions & stir occasionally, the onions would be caramelized beautifully in 30-60 minutes.
  4. Once the onions are caramelized, add in the stock, turn to the highest flame & let it boil. Season with salt & pepper, if needed.
  5. Transfer the soup to the ramekins, place the baguette/ toasted bread on top of the soup, sprinkle with the grated cheese & send into the oven.
  6. Use the broiler function & broil the cheese until it's melted, about 3-4 minutes; if your oven doesn't have the broiler function, use the grill function.

Recipe adapted from marthastewart.com

0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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