Prep 10 mins
Cook 35 mins
This soup is made with white onions, which are milder in flavor than the more usual brown variety. If you cannot get a hold of them, try using large Spanish onions instead.
- 1 3⁄4 ounces pancetta, diced
- 1 tablespoon olive oil
- 4 large white onions, sliced very thin into rings
- 3 garlic cloves, chopped
- 3 3⁄4 cups hot chicken stock or 3 3⁄4 cups ham stock
- 4 slices ciabatta or 4 slices other Italian bread
- 3 tablespoons butter
- 2 3⁄4 ounces gruyere or 2 3⁄4 ounces cheddar cheese
- salt and pepper
- Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
- 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.
- 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.
- 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.
- Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese.
- Cut the bread into bite sized pieces Add the reserved pancetta back to the soup and season with salt and pepper to taste.
- Pour into bowls and top with the toasted bread.