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".
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INGREDIENTS
Nutrition- 1⁄2
- 1tablespoon olive oil
- 4large white onions, thinly sliced
- 3
- 3 3⁄4
- 1teaspoon dried parsley flakes
- salt & fresh ground pepper
- 4slices ciabatta or 4 slices other Italian bread
- 3tablespoons soft butter
- 3⁄4cup coarsely grated swiss cheese
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DIRECTIONS
- Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.
- Add the oil and onions and cook over high heat 4 minutes.
- Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.
- Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.
- While soup is cooking, heat broiler and toast bread on both sides.
- Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.
- To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.
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