By now, we’re all familiar with the idea of bacon and eggplant soup, or the “bacon and onion” soup that’s so popular it’s been featured in some of the best TV cooking shows.
But if you want to taste the difference bacon makes to a bowl of soup, you might want to try the bacon and onions soup from chef and chef James Beard Award winner and chef-turned-TV-writer and co-host of the Cooking Channel’s “Kitchen Nightmares” series, Jamie Oliver.
And if you’re a fan of the bacon-onion soup, there’s a good chance you’ll like this recipe too.
The soup is served with some of Oliver’s favorite ingredients, like cheddar cheese and cheddar cheddar, and some of his favorite flavors: bacon, onions, and chilies.
The recipe is a bit simpler than you’d think, and a little less than an hour’s cooking time, but Oliver’s soup is the ultimate way to make the best of two recipes.
The result is an incredibly hearty soup that tastes great with a salad.
Preheat the oven to 400 degrees F. 2.
Combine the bacon, onion, and garlic in a medium bowl and add to the bowl with the eggs.
Sprinkle with salt and pepper and stir to combine.
Add the flour, baking powder, and baking soda to the mixture.
Slowly add the mixture to the skillet.
Cook on low for about 5 minutes or until the onions start to brown.
Remove the pan from the heat and serve immediately with some salad.
4-ounce packages of Bacon & Onion Soup (makes 1 cup)