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17 Recipes for Bacon Lovers

2 / 17


Aired October 21, 2014

Bacon, Beer and Worcestershire Onion Soup with Blue-tons

serves 4

    1 tablespoon canola or olive oil
    10 slices smoky, lean bacon, chopped
    4 large onions, quartered lengthwise then very thinly sliced across
    4 cloves garlic, thinly sliced
    2 tablespoons fresh thyme
    Black pepper
    1 bottle pale ale, at room temperature
    1/4 cup Worcestershire sauce
    1 quart veal or beef stock
    2 cups water
    Salt, to taste
    4 slices good quality white or sourdough bread, corners trimmed (if necessary) to fit tops into your soup bowls
    2 tablespoons melted butter   
    1/2 pound smoked blue cheese or English blue cheese, crumbled
    2 tablespoons minced chives
    2 tablespoons parsley, finely chopped 
Heat a Dutch oven or soup pot over medium heat with oil. Add bacon and stir until crispy but not overcooked, 5 minutes or so. Add onions and garlic, and stir in thyme and pepper. Cook 30-35 minutes, stirring occasionally, until onions are very sweet and caramel in color. Turn heat up to medium-high, add beer and reduce by half. Add Worcestershire, stock and water to pot, and simmer for flavors to combine. Season with salt, to taste.
Heat oven to 350F.
Brush bread slices with a little melted butter and bake 12-15 minutes until golden and toasted. Top toast with blue cheese and return to oven 3 minutes to melt cheese. Remove from oven and top with herbs.
Fill soup bowls and top with blue cheese croutons.

17 Recipes for Bacon Lovers

2 / 17