Tuscan Onion Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 3/4 ounces pancetta, diced
• 1 tablespoon olive oil
• 4 large onions, sliced very thin into rings
• 3 garlic cloves, chopped
• 3 3/4 cups hot chicken stock or 3 3/4 cups ham stock
• 4 slices ciabatta or 4 slices other italian bread
• 3 tablespoons butter
• 2 3/4 ounces gruyere or 2 3/4 ounces cheddar cheese
• salt and pepper

Recipe

• 1 dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
• 2 remove the pancetta and set aside until required add the oil and to the pan and cook the onions and garlic over high heat for 4 minutes.
• 3 reduce the heat, cover and cook for 15 minutes until the onions are lightly caramelized add the stock to the saucepan and bring the mixture to a boil.
• 4 reduce the heat and leave the mixture to simmer, covered, for about 10 minutes toast the slices of bread on both sides, under a preheated broiler, for 2-3 minutes or until golden.
• 5 spread the ciabatta with butter and top with the gruyere or cheddar cheese.
• 6 cut the bread into bite sized pieces add the reserved pancetta back to the soup and season with salt and pepper to taste.
• 7 pour into bowls and top with the toasted bread.