Tuscan Onion Soup is similar to the French, with a different flavor base. Pancetta adds a unique taste sensation to this comforting, warming soup. A must try recipe.
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.
Author: Epicurus.com Kitchens
Serves: 4 servings
- 1 3/4 ounces (50 g) pancetta ham, diced
- 1 Tablespoon olive oil
- 4 large white onions, sliced thinly into rings
- 3 garlic cloves, chopped
- 3 1/2 Cups (850 ml) 1 1/2 pints hot chicken or ham stock
- 4 slices ciabatta or other Italian bread
- 3 Tablespoons (1 3/4 ounces) 50 g butter
- 2 3/4 ounces (75 g) Gruyere or Cheddar
- salt and pepper
- Dry fry the pancetta in a large saucepan for 3 to 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 to 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.
- Pour into 4 soup bowls and top with the toasted bread.