1 Remove the rind of the smoked bacon and set aside. Cut the bacon into small strips.
2 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the ‘water drop’ technique.
3 Add the oil and onions and brown for 15 minutes. Lower the heat if needed.
4 Pour the flour and roast for 2-3 minutes, then add the chicken stock and smoked rind.
5 Simmer for 30 minutes.
6 At the same time, brown slices of bread in a pan.
7 Once they are browned, remove them and brown the bacon.
8 Place the bacon strips and cheese on top of the toasted bread slices.
9 When the soup is ready, place the toasted bread on top of the soup and place in the oven pre-heated at 390°F for 5 minutes to melt the cheese.
Tip: You can enhance the flavor and color with Patrelle flavoring.