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  • Prep
    10 min
  • Total
    80 min
  • Servings

Onion and Bacon Soup with Mozzarellissima Cheese Croutons


For the soup

  • 3 slices smoked bacon, sliced thinly
  • 30 mL (2 tbsp) butter
  • 900 g (2 lb) yellow onions, sliced in rounds
  • 5 mL (1 tsp) sea salt
  • 5 mL (1 tsp) sugar
  • Freshly ground black pepper
  • 2 garlic cloves, peeled and smashed
  • 15 mL (1 tbsp) all-purpose flour
  • 60 mL (¼ cup) dry white wine
  • 1 L (4 cups) beef broth
  • 5 mL (1 tsp) Dijon mustard
  • 4 sprigs fresh thyme, or 2 ml (½ tsp) dried thyme
  • 1 bay leaf


To serve


  1. In a large pot set over medium heat, fry the bacon until crispy. Using a slotted spoon, transfer the bacon to a plate, making sure to keep the bacon fat in the pan.
  2. Add the butter to the bacon fat. Add the sliced onion and smashed garlic cloves and mix well. Cover the pot, lower the heat and cook for 15 minutes. Uncover and sprinkle with the salt, sugar and some black pepper. Keep on cooking, uncovered, about 30 minutes, mixing from time to time, until the onions are caramelized.
  3. Sprinkle the flour over the onions and mix well. Increase the heat to medium, then add the wine. Using a wooden spoon, scrape the bottom of the pan to deglaze it. Add the beef broth, Dijon mustard, thyme, and bay leaf, and bring to a boil. Simmer, uncovered, for about 20 minutes.
  4. While the soup cooks, toast the slices of bread in a toaster or in the oven until golden.
  5. When the soup is ready, remove the thyme sprigs and bay leaf, then stir in the reserved bacon. Divide the soup between oven-proof serving bowls. Top each serving with a crouton, then generously sprinkle with Saputo Mozzarellissima shredded cheese (about 60 mL (¼ cup) per serving). Generously season with black pepper and broil until the cheese is melted and golden.
  6. Garnish with fresh thyme leaves and serve immediately.