Bacon and Caramelized Onion Grilled Cheese with Creamy Tomato Soup – St. Supéry Estate Vineyards & Winery

Ingredients

• 8 slices sourdough bread
• 16 strips of thick sliced bacon, cooked and drained of excess fat
• 1 large white onion, thinly sliced
• 4 thick slices of sharp white cheddar
• 4 thick slices of Havarti
• 6 tablespoons whole grain mustard
• 6 tablespoons herbed mayonnaise (1 teaspoon each of parsley, tarragon and basil and zest of 1 lemon mixed into your favorite mayonnaise)
• Butter for bread and for caramelizing onions
• 4 tablespoons unsalted butter
• 1 white onion, coarsely chopped
• 2 cloves garlic, sliced
• 2 14-ounce cans whole peeled tomatoes, San Marzano is best
• Coarse salt and freshly ground pepper
• 1 teaspoon paprika
• 1 ½ cups basic chicken stock
• ½ cup crème fraiche
• 3 tablespoon chevre