Tuscan Onion Soup

1. 1

   Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.

2. 2

   Add the oil and onions and cook over high heat 4 minutes.

3. 3

   Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.

4. 4

   Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.

5. 5

   While soup is cooking, heat broiler and toast bread on both sides.

6. 6

   Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.

7. 7

   To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.