French (Canadian) Onion Soup
Think French Onion Soup. Substitute bacon fat for butter for sauteing, beer for red wine, and bacon stock for beef stock.
Bacon stock. You heard me.
A long process of making stock involved throwing bacon and a pig’s foot and some onions in a pot and cook for 3 hours. I only did a half recipe (there are only two us in the household) with just a pound of thick cut bacon, since I couldn’t get any slab nor a pig’s foot. So I just boiled the bacon and the onion with a few cloves of garlic for extra flavor for, oh, I don’t know, almost an hour? I just tasted the broth for bacony flavor and call it a day.
The house smelled like bacon for hours. It was glorious. 🙂
Obviously, sitting the stock in the fridge overnight make skimming off the fat really easy the next morning.
They didn’t quite say if you are supposed to save the rendered fat from the bacon/pig’s foot to saute your onions for the soup with. I just used the bacon grease I saved in the fridge for it.
And even with half portion, I still have enough to serve 4 easily.