Chef Justin Devillier purées bread into this soup to achieve a silky texture. For the best results, caramelize the onions over low heat.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Heat oil in a large wide pot over medium-low heat; add onions and cook, stirring frequently, until translucent, about 20 minutes. Add garlic; cook, stirring frequently, until onions are golden brown and caramelized, about 20 minutes. Add broth and thyme. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from heat. Add bread to pot. Let stand until bread is saturated, about 10 minutes. Discard thyme. Let cool slightly.
Step 2
Working in batches, purée soup in a blender until smooth; strain through a fine-mesh sieve into a large pot. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 3
Cook bacon in a medium skillet over medium heat, stirring occasionally, until brown and crispy.
Step 4
Bring soup to a simmer, adding water to thin if needed. Season with salt and pepper. Ladle into bowls; top with cheese and bacon.
