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French Onion Soup with Bacon
French Onion Soup with Bacon

French Onion Soup with Bacon

4 Review(s)
Cook Minutes 1 Hr
Prep : 45 Min Cook: 15 Min
Onions are sautéed until golden brown in this delicious version of classic French onion soup. We added some bacon to make it even tastier.
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5 Servings
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 slices bacon, cut into 1/2-inch pieces
3 large Spanish onions, thinly sliced, separated into rings
3-1/2 cups 25%-less-sodium beef broth
1/2 tsp. black pepper
1/4 tsp. dried thyme leaves
5 slices Italian bread (1/2 inch thick), toasted
1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
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Step 1
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.
Step 2
Add onions to reserved drippings; cook 20 min. or until golden brown, stirring frequently. Add broth, pepper and thyme; stir. Simmer 15 min. Remove from heat; stir in bacon.
Step 3
Heat broiler. Ladle soup into 5 ovenproof bowls; top with remaining ingredients.
Step 4
Broil, 4 inches from heat, 2 to 3 min. or until cheeses are melted and golden brown.
Kraft Kitchen Tips!
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.
Prepare using French bread slices.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4.5 g
23 %
Cholesterol 25 mg
Sodium 940 mg
39 %
Carbohydrate 26 g
Fibre 2 g
Sugars 5 g
Protein 14 g
Vitamin A
6 %
Vitamin C
10 %
20 %
8 %
5 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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