Tuscan Onion Soup

A home style soup simply flavored with sweet white onions and Pancetta. Toasted Italian bread croutons topped with fresh grated Swiss cheese add texture and richness. I like to add just a touch of white wine. Recipe from the "cook's library".

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup pancetta, diced
• 1  tablespoon olive oil
• 4  large  white onions, thinly sliced
• 3  cloves garlic, minced
• 3 3⁄4 cups reduced-sodium chicken broth
• 1  teaspoon dried parsley flakes
•  salt & fresh ground pepper
• 4  slices  ciabatta or 4  slices  other  Italian bread
• 3  tablespoons  soft butter
• 3⁄4 cup  coarsely grated swiss cheese

Directions

1. Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.
2. Add the oil and onions and cook over high heat 4 minutes.
3. Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.
4. Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.
5. While soup is cooking, heat broiler and toast bread on both sides.
6. Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.
7. To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.