Tuscan Onion Soup

Recipe by MizEmerilLagasse
READY IN: 45mins


  • 1 34
    ounces pancetta, diced
  • 1
    tablespoon olive oil
  • 4
    large white onions, sliced very thin into rings
  • 3
    garlic cloves, chopped
  • 3 34
    cups hot chicken stock or 3 3/4 cups ham stock
  • 4
    slices ciabatta or 4 slices other Italian bread
  • 3
    tablespoons butter
  • 2 34
    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.