Why do people love bacon and onion soup?

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)

Which Chicken Tenders are good? – Washington Times

1 of 3 Chicken thighs can be tough to cook, but it’s usually better to eat the thigh you’ve cut off the breast.

It’s a better choice for chicken lovers who can cook their own, said Julie Bier, a culinary consultant at the Washington, D.C., based firm Mancini and Associates.

And if you’ve never done it before, there’s no harm in trying, she said.

Here’s how to prepare chicken thigh.


Cut off the heart and liver of the chicken.

Cut the chicken’s heart out and place it in a bowl.

Cover it with a towel and let it rest at room temperature for at least one hour.


Remove the breast and the bones.

Remove all but the bone, which are called the backbone.

Place the chicken in a pot with water and cover with a lid.

Bring to a boil over high heat, and cook, covered, until it reaches an internal temperature of about 150 degrees Fahrenheit (59 degrees Celsius).

Remove from heat and drain.


Pour the broth over the chicken, and add salt and pepper.

Pour through a strainer and discard the fat.


Serve immediately.

Chicken tenderloin recipe with photos: 1.

Cut a chicken thigh and place the heart, liver and meat on a cutting board.

The bones are the backbone and the meat is the meaty end.

2, Cut a cut chicken thigh from the breast of a chicken and place on a baking sheet.

The heart is the backbone of the thigh and the liver is the bone.

3, Heat a large skillet or wok over medium heat and add the chicken breast.

Cook, turning frequently, until the chicken begins to brown, about 10 to 12 minutes.

4, Remove the bone from the bone of the breast, and place a clean, dry paper towel over the bone to keep the juices out.

5, Drain the breast dry.

Heat the broth in a small saucepan over medium-high heat.

Add the chicken pieces, cover and cook until the liquid has reduced by half, about 5 minutes.

6, Remove from the heat.

7, Place a large spoonful of the broth on a plate and drizzle with the remaining broth, if desired.

Serve the chicken with a salad, with sour cream and some mayonnaise.