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.
My Private Note
Units: US | Metric
- 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
- 1Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
- 2Remove 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.
- 3Reduce 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.
- 4Reduce 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.
- 5Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese.
- 6Cut the bread into bite sized pieces Add the reserved pancetta back to the soup and season with salt and pepper to taste.
- 7Pour into bowls and top with the toasted bread.
Browse Our Top Clear Soup Recipes
Nutritional Facts for Tuscan Onion Soup
Serving Size: 1 (415 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 290.2
- Calories from Fat 178
- Total Fat 19.8 g
- Saturated Fat 10.0 g
- Cholesterol 44.5 mg
- Sodium 859.7 mg
- Total Carbohydrate 16.8 g
- Dietary Fiber 2.1 g
- Sugars 7.1 g
- Protein 12.0 g
The following items or measurements are not included: