Tuscan Onion Soup
Pancetta is similar to bacon, but it is air- and salt-cured for about 6 months. Pancetta is available from most delicatessens and some large supermarkets. If you cannot obtain pancetta use unsmoked bacon instead.
- 1 3/4 oz pancetta ham diced
- 1 tbsp olive oil
- 4 large white onions sliced thinly into rings
- 3 garlic cloves chopped
- 1 1/2 pints hot chicken or ham stock
- 4 slices ciabatta or other Italian bread
- 1 3/4 oz butter
- 2 3/4 oz Gruyere or Cheddar
- salt and pepper
- Dry fry the pancetta in a large saucepan for 3 - 4 minutes until it begins to brown. Remove the pancetta from the pan and set aside until required.
- Add the oil to the pan and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, cover and cook for 15 minutes or until the onions are lightly caramelized.
- Add the stock to the saucepan and bring to the boil. Reduce the heat and leave the mixture to simmer, covered, for about 10 minutes.
- Toast the slices of ciabatta on both sides, under a preheated grill (broiler),
- for 2 - 3 minutes or until golden. Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese. Cut the bread into bite-size pieces.
- Add the reserved pancetta to the soup and season with salt and pepper to taste.
- 6 Pour into 4 soup bowls and top with the toasted bread.
Calories: 406 kcal
Carbohydrates: 30 g
Protein: 17 g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 697 mg
Potassium: 410 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 502 IU
Vitamin C: 9 mg
Calcium: 236 mg
Iron: 1 mg