INGREDIENTS:

• 3 strips uncooked bacon
• 1 medium yellow onion (about 8 ounces), chopped
• 1/4 cup all-purpose flour
• 1 teaspoon dried chives
• 1 teaspoon salt
• 3 cups chicken broth
• 1/2 cup heavy whipping cream or milk
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS:

1. Add bacon to a large pot or Dutch oven and turn the heat on to medium. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.
2. Add the onion to the bacon drippings and cook until soft, stirring often, about 10-12 minutes.
3. Add the flour, chives, and salt to the cooked onions. Gradually stir in the broth. Bring to a boil, stirring often. Once boiling, cook for 5 minutes until the broth starts to thicken slightly. Add the cream, cheese, and crumbled bacon. Cook another 1-2 minutes then serve immediately.

Notes:
Love onions but want to make this soup vegetarian-friendly? Skip the bacon and cook the onion in 1 tablespoon olive oil. Use vegetable broth in place of chicken broth and mozzarella or Swiss cheese for Parmesan cheese.