French Onion Soup with Bacon

In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.

Add the butter to the pot and allow it to melt.

Add the sliced yellow and red onions to the pot. Cook, stirring occasionally, until deeply caramelized. This process requires patience and can take 45-60 minutes.

Once the onions are deeply browned and sweet, add the minced garlic and cook for another minute until fragrant.

Stir in the bay leaves and dried thyme.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

Stir in the beef bouillon powder, followed by the all-purpose flour, and cook for 1-2 minutes to form a thick paste.

Gradually add the chicken broth and water, stirring constantly to combine.

Season with salt to taste. Bring the soup to a simmer and let it cook for at least 30 minutes for the flavors to meld.

Preheat your broiler. Ladle the hot soup into individual oven-safe bowls.

Top each bowl with toasted baguette slices and slices of mozzarella cheese.

Place the bowls on a baking sheet and broil on high until the cheese is melted, bubbly, and lightly browned.

Carefully remove from the oven, garnish with the reserved crispy bacon, and serve immediately.