Steps

1. Finely chop the onion.
   🕒 00:16
2. Place the chopped onion in a bowl, add 2 pinches of salt, mix well to distribute, and let it sit for 5 minutes. (This is the key!) Salting the onion draws out its moisture, keeping it crisp and preventing the flavor from becoming diluted.
   🕒 00:50
3. Cut the bacon (70g) into small pieces, about the size of the macaroni.
   🕒 01:12
4. In a bowl, combine mayonnaise (3 tbsp), Worcestershire sauce (2 tsp), lemon juice (1.5 tsp) (or an equal amount of vinegar), grated garlic (1 tsp), and Parmesan cheese (15g). Mix thoroughly. (This is the key!) Mixing these ingredients first prevents lumps and makes the process smoother.
   🕒 01:53
5. Heat olive oil in a small frying pan, add the cut bacon, and cook over low heat until it develops a golden-brown color on the surface. Once cooked, transfer the bacon and its rendered fat to a separate dish and set aside. (This is the key!) Cooking slowly over low heat maximizes the bacon's flavor. Be careful not to burn it.
   🕒 02:37
6. Squeeze out the moisture from the onion (left to sit for 5 minutes) thoroughly using paper towels. (This is the key!) Thoroughly draining the water prevents the salad from becoming watery and intensifies the flavor. It also removes any sharpness.
   🕒 03:18
7. Transfer the drained onion to a bowl.
   🕒 04:04
8. Add salt to boiling water and cook eggs for 8 minutes for a perfectly soft-boiled center. (This is the key!) If you want the salad to last longer, cook the eggs until fully done.
   🕒 04:21
9. Once the time is up, remove the hard-boiled eggs and immediately immerse them in ice water or rinse under cold running water to make peeling easier.
   🕒 05:06
10. One minute before removing the boiled eggs, add macaroni (100g) to the boiling water.
    🕒 04:46
11. If using 8-minute boil macaroni, drain it at 7.5 minutes (as it won't be rinsed with water) and thoroughly drain any excess water in a colander.
    🕒 04:59
12. Place the hot macaroni in a large bowl. Add consommé (1 tsp) (or half of a crushed cube) and the fried bacon with its rendered fat. Mix well. (This is the key!) Mixing while hot prevents the macaroni from sticking and allows the base seasoning to meld properly.
    🕒 05:30
13. Taste and add another pinch of salt if needed, then mix.
    🕒 05:56
14. Add the crumbled hard-boiled eggs and gently mix just enough to combine.
    🕒 06:05
15. Add the drained onion and the prepared dressing, then mix.
    🕒 06:17
16. Add dried parsley if desired.
    🕒 06:30
17. Mix everything thoroughly. (This is the key!) Properly seasoning the macaroni from the start ensures a flavorful salad even with minimal dressing, preventing a bland taste.
    🕒 06:41
18. Taste one last time and add another pinch of salt if the flavor needs a boost, then mix.
    🕒 06:58
19. Transfer the macaroni salad to a serving dish and generously sprinkle with black pepper, if desired.
    🕒 07:18