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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) vegetable oil |
8 cup(s) sliced yellow onions |
8 garlic cloves smashed |
6 cup(s) low salt chicken broth |
15 sprigs thyme tied in a bundle |
1 1/2 cup(s) cubed crustless day old bread |
3 slice(s) thick cut bacon cut into 1/2 wide pieces |
kosher salt and pepper |
3 oz soft goat cheese, crumbled |
Directions:
1. Heat oil in a large pot over medium low heat, add onions an cook, stirring about 20 minutes.Add garlic cook another 20 minutes. Add broth and thyme, raring to a boil, reduce heat and simmer for 20 minutes. Remove from heat and add bread.let stand for about 10 minutes. Remove thyme and let cool slightly. Working in batches puree soup in a blender until smooth. Strain through a fine wire into a larger pot. Can be made a day ahead. Cover and chill. Cook bacon until brown and crispy.
2. Bring soup to a simmer add to bowls add bacon and cheese.
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