Bacon adds smokiness to this thick and comforting classic French soup. To save time, prepare cheese toasts during the last 10 minutes of soup simmering time.
2 1-oz slices all-natural bacon, no added nitrates or nitrites, finely chopped (⁄ cup)
2 3/4 cups thinly sliced red onion
1 clove garlic, minced
1 tsp organic unsalted butter
1/4 cup fruity white wine (such as Riesling)
1 15-oz BPA-free can unsalted cannelloni or Great Northern beans, rinsed and drained (TRY: Eden Organic Great Northern Beans)
4 cups low-sodium chicken broth
1 tbsp white balsamic vinegar
3/4 tbsp finely chopped fresh thyme leaves
1/4 tsp sea salt
Pinch ground nutmeg
Pinch fresh ground black pepper
8 to 12 diagonally cut slices wholewheat baguette, 1/4 inch thick (⁄1/3of a
1/4 cup finely grated Gruyère cheese (1 oz)
To a Dutch oven or medium pot on medium, add bacon and cook, stirring often, until bacon begins to crisp slightly on sides, about 7 minutes. Add onion, garlic and butter. Cover and reduce heat to medium low. Cook until onions are golden and very tender, 8 to 10 minutes.
Add wine, increase heat to medium high and cook for 1 minute. Add beans, broth, vinegar, thyme, salt, nutmeg and pepper; bring to a boil. Cover, reduce heat to medium-low and simmer for 20 minutes. Using a potato masher, gently mash about half of beans. (NOTE: Mashing some of the beans helps thicken the soup.)
Meanwhile, position oven rack about 6 inches below heating element and preheat broiler to high. On a large rimmed foil-lined baking sheet, arrange baguette slices and sprinkle cheese over each slice. Broil until cheese melts and baguette slices are golden brown, 2 to 3 minutes. (TIP: Watch closely so as not to burn the bread.) Ladle soup into bowls and place 2 to 3 cheese toasts on the surface of each serving of soup.
Serving Size: 1 cup French onion soup and 2 to 3 baguette slices