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Creamy Onion Bacon Soup

With the weather getting cooler and schedules becoming busier, this soul-warming Creamy Onion Bacon Soup can be ready for dinner in 45 minutes.


Creamy Onion Bacon Soup

If you were stuck on a deserted island (not dessert island, unfortunately) and could only cook with three ingredients, what would they be? Onions would definitely be on my list. Seriously, I go through so many onions for one person, a three-pound bag is nothing. If a recipe calls for onion, I add extra onion. If a recipe doesn’t call for onion, I add onion. Grilled cheese missing something? Add fried onions. Making sloppy joes? Add onion. When I’m eating out at restaurants and don’t want fries (which is most of the time)? Add onion rings. Burger comes with fried onions on it? I want that one. Patty melt with caramelized onions on it? I want that one too. Dare I say this Italian girl cooks with more onion than garlic? Because I most certainly do.

Ever since I quit my corporate job and started working from home, I’ve been busier than ever (which is ironic because I was practically working two jobs before). Probably because I know I need to hustle and there is sooo much to do when you work for yourself. By the time dinner rolls around, I just want to make something relatively quick then go sit on the couch watching reruns of Criminal Minds. Soup is my go-to quick dinner because I have a set formula for making it; all of my soups are made the same way, just different flavors. Depending on the ingredients, soup is ready after 30-45 minutes. Since I love onion so much, I wanted a soup where onion was the hero and not just the sidekick. When The National Onion Association asked me to create a soup that wasn’t French onion soup, this Creamy Onion Bacon Soup came to mind. Lots of onion with a side of bacon. Now that is what I call dinner.


Prepping Onions For Soup

The key to making quick dinners is prepping ahead of time. Since I use so much onion throughout the week, I chop a whole onion at one time then store what I don’t use in a container in the refrigerator. When it’s time to cook, I just grab a handful and throw it into my pan. Did you know there is a certain technique to cutting an onion? The National Onion Association has a video that demonstrates the same technique that I use, which you can watch on their website. Once you’re done watching that video, don’t forget to read these helpful tips on how to select, cut, prepare, and store onions. Be sure to follow NOA on Twitter and Pinterest for more onion recipes.

Creamy Onion Bacon Soup

Because I wanted this creamy onion soup to have lots of flavor, I cooked bacon right in the pot and used the bacon fat to cook the onions. That means this recipe has the bonus of being a one-pot meal. One pot means less dishes. Less dishes means more time to eat onion soup.


Creamy Onion Bacon Soup

Love onion as much as I do but want to make this soup vegetarian-friendly? Instead of sauteing the onions in bacon fat, skip the bacon and use olive oil. For the chicken broth, use vegetable broth. For the Parmesan cheese, use your favorite white cheese, such as mozzarella or Swiss. You can even add sliced portobello mushrooms to bring some of that meatiness to the soup.

Creamy Onion Bacon Soup

Creamy Onion Bacon Soup

Creamy Onion Bacon Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 3 strips uncooked bacon
  • 1 medium yellow onion (about 8 ounces), chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried chives
  • 1 teaspoon salt
  • 3 cups chicken broth
  • 1/2 cup heavy whipping cream or milk
  • 1/4 cup grated Parmesan cheese

Instructions

  2. Add bacon to a large pot or Dutch oven and turn the heat on to medium. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
  3. Add the onion to the bacon drippings and cook until soft, stirring often, about 10-12 minutes.
  4. Add the flour, chives, and salt to the cooked onions. Gradually stir in the broth. Bring to a boil, stirring often. Once boiling, cook for 5 minutes until the broth starts to thicken slightly. Add the cream, cheese, and crumbled bacon. Cook another 1-2 minutes then serve immediately.

Notes

Love onions but want to make this soup vegetarian-friendly? Skip the bacon and cook the onion in 1 tablespoon olive oil. Use vegetable broth in place of chicken broth and mozzarella or Swiss cheese for Parmesan cheese.

© Carla Cardello (www.chocolatemoosey.com)

 

Disclosure: I was compensated by The National Onion Association for this recipe. As always, thank you for reading and supporting brands I work with, which allows me to bring you more recipes. All opinions, text, and photographs are my own.

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Reader Interactions

Comments

  3. I’m also an ‘add onion to everything’ cook but I have to admit I’m not a huge fan of traditional French onion soup. It’s entirely possible I’d like a homemade version but your creamy take on it is seriously much more up my alley. Stealing…um…trying this soon!

    Reply

    • What?! I love French onion soup! Although my homemade version has portobello mushrooms in it (because I’m a rebel like that ;) ) If you steal, you better share!

      Reply

  4. Loving this soup! Sounds delicious…just what I need on this blustery cold day. Thanks for sharing!

    Reply

    • Actually, if you store the onion in the refrigerator at least 30 minutes before cutting, you won’t cry! It slows down the chemical reaction that causes you to tear up.

      Reply

  11. Can I come hang out on your island? Because my boyfriend HATES onions. It makes cooking everything so hard! I mean, what doesn’t taste better with onions? Right! This soup sounds AMAZING. It would totally be something I would make a big giant batch of – just for myself. Party on onion island!

    Reply

  12. I’m with you on that deserted island, bringing onions and bacon. The hard part would be deciding on the third item. Might have to be garlic or cheese. Tough decisions.

    Your creamy onion bacon soup looks and sounds wonderful, Carla! It seems thick enough to use as a sauce over pasta as well. I mean, if there are leftovers, which seems unlikely.

    Reply

  13. I have an app called “Chef tap” and this recipe was featured. Oh man this looks so good! I will def make it for my fiance when he gets home. It has all the things he loves! Bacon? Check. Onion? Check check! Creamy hearty soup? Jackpot! I love onion but this version would be overpwoering for me, so I’ll make a less oniony version for myself! (Sorry)

    Thanks for the recipe!

    Reply

  16. I made this today with wild harvested ramps and it was amazing! Thanks for the great recipe.

    Reply

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