TUSCAN ONION SOUP RECIPE

Ingredients:

1 3/4 oz. pancetta ham, diced ( may substitute bacon)
1 tablespoon olive oil
4 large white onions, sliced thinly
3 garlic cloves, chopped
3 3/4 cups hot chicken
4 slices crusty bread
3 tablespoons butter
2 3/4 oz. Cheddar cheese
salt and pepper to taste

1.
Start by adding the pancetta or bacon only (no oil) to a large saucepan. Fry for 3-5 minutes until
it begins to brown. Remove the pancetta or bacon from the pan and set aside until needed.

2.
Next add the oil to the pan and saute the onion and garlic over a medium-high heat for 3-4 minutes.
Reduce the heat, cover and cook for 15 minutes until lightly caramelized.

3.
Next add the chicken stock to the onion mixture in the saucepan and bring to a boil. Now reduce
the heat and leave the mixture to simmer, covered, for about 10-12 minutes.

4.
Toast the slices of bread on both sides under a preheated broiler for about 2-3 minutes or until
golden brown. Spread some butter onto the bread and top with the cheddar cheese. Slice the
cheese topped bread into bite size pieces.

5.
Now add the cooked pancetta or bacon back to the soup mixture. Add salt and pepper to taste. Pour
into a soup bowl and add the bite size bread pieces to the top of the soup. Serve hot.