Tuscan Onion Soup

1. 1

   Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.

2. 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. 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. 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. 5

   Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese.

6. 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. 7

   Pour into bowls and top with the toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.