Wednesday, January 13, 2010

Tonight I made Louann's recipe for
French Cream of Onion Soup Shots with Bacon Swizzle Sticks.
This is a very FUN to serve recipe! Besides that... It was delicious!!! I took this picture before we actually ate dinner with what I think is a sherry glass. I don't have shot glasses and didn't want to ask Alyssa where her's are! I served them then in soup crocks because we wanted a lot! PJ had 3 BOWLS of it! The picture doesn't do it justice!!!
The recipe is VERY easy and uses basic ingredients. The bacon is really a great addition to this soup.


3-4 onions, sliced
4 TBSP Butter
1/4 c. flour
2 c. broth (any kind; vegetable, beef, chicken)
2 c. milk
3 egg yolks lightly beaten
1/4 c. heavy cream (can substitute fat free 1/2 & 1/2)
1/2 c. grated parmesan or swiss cheese

In a large saucepan, saute' sliced onions and cook gently in butter until tender and golden. Sprinkle with the flour. Add broth and cook for about 20 minutes. Strain or puree in a blender, working in small batches. Return to the saucepan. Stir in the milk. Add a little of the pureed mix to the egg yolks, whisking to incorporate; but not scramble the eggs! Add mixture to the soup and cook over low heat, stirring constantly with a whisk until thickened. Stir in cream and cheese. Serve in "shot" glasses with Bacon Swizzle Stix as a garnish.


1/2 c. packed brown sugar
1/4 ts. cinnamon
24 slices of bacon (I only got to use 8 slices for some reason!)
24 wooden skewers, soaked in water
Broiler pan

Preheat oven to 350. Mix brown sugar and cinnamon together in a bowl. Lay strips of bacon flat (wax paper is a good idea) and rub with 1/2 of the sugar mixture. Turn over and repeat with the remaining sugar mixture. Wrap each piece of bacon tightly around a skewer. Transfer to a broiler pan (do not use a cookie sheet, it will NOT work. ** See note at bottom) Bake for 20-25 minutes. Transfer bacon to a wire rack. These can be served warm or at room temperature. Arrange on a napkin - lined dish... which I didn't do.
** I used a cookie sheet that had a wire cooling rack on top of it. I haven't used my broiler pan in 5 years and I'm NOT about to start now! This method worked out fine. I think you need the air distribution from the top and underneath to make the bacon crispy.


Jennie said...

What a great idea! I love to serve yummy food in miniature portions. I did some Lemon, Shortbread & Raspberry shots a while back. They were great!

I love the bacon swizzle sticks by the way!!

Marguerite said...

This soup looks divine! And I love the bacon swizzle sticks, too. Thanks so much for adding me as a friend!