Easy Onion Soup with Bacon, Swiss Cheese Crostini

Easy Onion Soup with Bacon, Swiss Cheese Crostini

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4 people
Easy Onion Soup with Bacon, Swiss Cheese Crostini

Traditionally French Onion Soup is baked in individual serving bowls which are difficult to transport on a baking sheet to and from the oven. The extremely hot bowls also made it impossible to serve for family meals when my kids were very young.  So I created this easy version that quickly became a family favorite. The crostini soak up the broth and are a virtual explosion of delightful flavors with every bite!


  • 2 onions, finely sliced
  • 1 tablespoon butter
  • 1 quart low sodium beef stock
  • 8 slices of baguette about ¼-inch thick
  • 6 slices bacon, finely chopped
  • 1 cup grated or finely chopped Ementhal or Gruyere cheese
  • Salt and pepper to taste


  • 1 Preheat oven to 450°F.
  • 2 Cook bacon over medium high heat until browned and crispy; set aside to drain.
  • 3 Sauté onions over high heat in a dry non-stick frying pan until lightly browned and soft. Stir constantly to avoid burning.
  • 4 Lower heat to medium and stir in butter.
  • 5 Add beef stock and cook for 10 minutes.
  • 6 Salt and pepper to taste if necessary.
  • 7 Brush baguette slices with olive oil and place on a baking sheet in the oven until lightly toasted on one side; about 3 minutes.
  • 8 Turn bread over and top with bacon and cheese.
  • 9 Return to oven until cheese starts to melt, 2-3 minutes.
  • 10 Ladle soup into bowls, top with toasts and serve immediately.



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