Recipe
French Onion Soup
February 16th 2019
Preparation
- Dice white onion medium fine, chop bacon into small pieces and chop up fresh thyme
- Melt unsalted butter in a medium sauce pot
- Brown onions until translucent
- Add beef stock, thyme, salt and pepper and bring to medium temperature, stirring occasionally
- Cut Puerto Rican bread into 1 inch slices
- Dab Chupacabra Citrus sauce on each bread slice
- Fill small crocks with onion broth leaving 1/4 inch for bread slices
- Add bacon to broth
- Place bread slices so they rest lightly on top of broth
- Sprinkle parmesan cheese over bread
- Layer 2 slices of provolone over bread and then sprinkle bacon bits over the cheese
- Heat cheese in broiler until golden brown
Ingredients
# 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