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1
10 minutes: In Dutch Oven on Med/ Med-High Melt 3/4 stick of Butter and add 1/4 lb of chopped Pancetta and cook for until it starts rendering some.
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2
While the Pancetta is rendering, slice up 2 Onions thinly (or with a mandolin), 4 Shallots, and 2 Garlic Cloves
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3
15 minutes: cook onions, shallots, and garlic until they are tender, stirring occasionally.
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4
5 minutes: Add 1/3 cup of flour and stir. cook until flour starts to brown.
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5
Deglaze Dutch Oven with 2 cups of Moscato Wine and turn heat up to Med-high/High. Scrape the bottom well to free up caramelized contents.
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6
Gradually Add 32 oz each of beef and chicken broth, stirring often to blend with flour well until contents come to a good boil.
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7
Reduce heat to Medium
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8
Chop up Celery Leaves (or Parsley) and add to pot.
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9
Tie together Thyme, Bay leaf, and Sage with string and add to pot.
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10
Season with fresh-cracked 4 Pepper Blend (about 2 Tsp)
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11
Add sea salt, a few dashes at a time. Most Broth has plenty of sodium, so don't add too much
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12
Add about 1 Tsp of onion powder
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13
Squeeze in juice from 1 lemon
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14
60 minutes: Simmer contents for about an hour
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15
toward the end, start your oven broiler @ 300 degrees Fahrenheit
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16
Add a little more peppercorn blend seasoning (~1 tsp) and stir in at end
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17
Remove and discard seasoning bundle
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18
Slice and then dice up french bread in large cube shapes and add to the bowls
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19
Ladle Soup into bowls
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20
Top bowls with sliced cheese.
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21
Top sliced cheese with finely grated Parmesan cheese.
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22
5 minutes: Put bowls on a cookie sheet and then under a broiler until cheese is browned.
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23
Put bowls on small plates.
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24
Serve hot.
