Creamy Onion Soup

Add the bacon pieces to a soup pot over medium heat. Cook for a few minutes, and allow the fat to render, but do not crisp.

Add the onions and butter to the pot and sauté 10–20 minutes, stirring often, until the onions are translucent and just starting to brown. Scrape any brown bits from the bottom of the pot, stirring well.

Reduce the heat to medium-low and add the flour to the onions. Stir to dissolve.

Stir in the chicken broth, black pepper, paprika, basil, cayenne pepper, bay leaf, fresh thyme, and salt. Stir to combine, and bring to a simmer. Simmer 20–25 minutes, stirring occasionally, until the onions are tender and the mixture thickens a bit.

Remove the bay leaf from the pot, then stir in the cream/milk. Heat through before adding the Parmesan cheese. Stir to melt.

Taste for seasoning, salt if necessary. Serve with thick pieces of bread for dipping.