Onion, Bean, and Bacon Soup

By Janes_kitchen

Ingredients

• 6 slices bacon, cut into 1/2-inch pieces
• 5 cups thinly sliced yellow onion
• 1/4 cup all-purpose flour
• 6 cups beef broth
• 1 cup red wine
• 3 tablespoons adobo sauce (from chipotle peppers in adobo)
• 2 teaspoons kosher salt
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 tablespoon olive oil
• 12 (1/2-inch-thick) slices baguette
• 12 slices provolone cheese

Preparation

Step 1

In a large Dutch oven, cook bacon pieces over medium-high heat until done but not crispy. Remove bacon from pan; set aside. Drain rendered bacon fat from pan, reserving 3 tablespoons in pan.
Cook onion in rendered bacon fat over medium-high heat, stirring frequently, until just beginning to brown, 15 to 20 minutes.
Sift flour over onions. Cook until thickened, 2 to 3 minutes. Add beef broth, wine, adobo sauce, and salt, stirring well. Bring to a boil over medium-high heat. Reduce heat, and simmer for 15 minutes, stirring often. Add beans to onion mixture, stirring well. Return to a simmer. Simmer for 5 minutes. Remove from heat. Let cool for 10 minutes.
Preheat oven to 400°. Brush olive oil on both sides of baguette slices, and place on a baking sheet.
Bake until golden brown, approximately 6 minutes.
Preheat oven to 500°.
Spoon 1 cup of soup into an ovenproof serving bowl. Top with a baguette slice. Place 1 slice of provolone on top of bread. Top with desired amount of reserved bacon. Repeat with remaining soup ingredients. Broil, 5 inches from heat, until cheese is browned, 2 to 3 minutes.