Cheesy Onion Soup with Rye Croutons

By Nanatimesthree

Ingredients

• 2 Tbsp butter
• 1 cup diced seeded rye bread
• 1/2 tsp each of salt, pepper,
• dried thyme, and garlic
• powder
• 4 strips bacon
• 2 cups diced onions
• 3 Tbsp flour
• 2 cups chicken broth
• 2 cups half-and-half
• 2 cups shredded Colby Jack

Preparation

Step 1

Melt butter in a skillet over medium heat; add bread and cook until toasted stirring often, 5 minutes. Sprinkle with the mixture of salt, pepper, thyme, and garlic powder.

Step 2

Cook bacon in a pot until crisp; transfer to a paper-towel-lined plate and reserve drippings. Increase heat to medium-high.

Step 3

Saute onions in drippings until softened, 10 minutes. Sprinkle four over onions and cook two minutes.

Step 4

Stir in broth and half and half in four additions, allowing soup ito thicken after each addition Bring soup to a simmer, stirring constantly.

Step 5

Reduce heat to medium-low; gradually stir in cheese until melted, 3 -5 minutes. Then off-heat, stir in bacon. Ladle into bowls and top with prepared croutons.