French Onion Soup

February 16th 2019


  1. Dice white onion medium fine, chop bacon into small pieces and chop up fresh thyme
  2. Melt unsalted butter in a medium sauce pot
  3. Brown onions until translucent
  4. Add beef stock, thyme, salt and pepper and bring to medium temperature, stirring occasionally
  5. Cut Puerto Rican bread into 1 inch slices
  6. Dab Chupacabra Citrus sauce on each bread slice
  7. Fill small crocks with onion broth leaving 1/4 inch for bread slices
  8. Add bacon to broth
  9. Place bread slices so they rest lightly on top of broth
  10. Sprinkle parmesan cheese over bread
  11. Layer 2 slices of provolone over bread and then sprinkle bacon bits over the cheese
  12. Heat cheese in broiler until golden brown


# of servings - 6

  • Chupacabra Citrus hot sauce
  • 1 white onion
  • 1 lb thick cut bacon
  • 1/2 stick unsalted butter
  • 10.5 ounces of beef stock
  • 1 loaf Puerto Rican bread
  • 12 slices of provolone cheese
  • 1/2 ounce parmesan cheese
  • 1 handful fresh thyme
  • salt and pepper to taste

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