Preparation time: 15 min
Cooking time: 45 min
Serves 4

 INGREDIENTS

• 4 yellow onions, chopped
• 2 tbsp flour
• 6 cups chicken stock
• 1/2 baguette
• 4 oz smoked bacon
• 7 oz grated Swiss cheese
• 2 tbsp canola oil
• Salt & pepper

METHOD

Remove the rind of the smoked bacon and set aside. Cut the bacon into small strips.

Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the ‘water drop’ technique.

Add the oil and onions and brown for 15 minutes. Lower the heat if needed.

Pour the flour and roast for 2-3 minutes, then add the chicken stock and smoked rind.

Simmer for 30 minutes.

At the same time, brown slices of bread in a pan.

Once they are browned, remove them and brown the bacon.

Place the bacon strips and cheese on top of the toasted bread slices.

When the soup is ready, place the toasted bread on top of the soup and place in the oven pre-heated at 390°F for 5 minutes to melt the cheese.