Friday, November 9, 2007

Tuscan Onion Soup ..... A quick easy to make soup with such great flavor!

Tuscan Onion Soup
1 3/4 oz. pancetta or bacon
extra virgin olive oil
4 large onions, sliced into thin rings
3 garlic cloves, finely chopped
3 3/4 cup hot chicken stock
4 slices ciabatta or Italian bread
3 Tablespoons butter
2 3/4 oz. Gruyere or cheddar cheese
Salt and Pepper
Dry fry the pancetta or bacon in a skillet until browned, 3 or 4 minutes. Remove the browned meat and drain the skillet.
Add oil to the skillet and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, cover and cook for 15 minutes until lightly carmelizes.
Add the stock to the saucepan and bring to a boil. Reduce the heat and leave the mixture to simmer covered, for about 10 minutes.
Toast the slices of ciabatta on both sides, under a preheated grill, for 2-3 minutes or until golden brown. Spread the ciabatta with butter and top with Gruyere or Cheddar cheese. Cut the bread into bread into bite-size pieces.
Add the reserved pancetta or bacon to the soup and season to taste with salt and pepper. Pour into 4 soup bowls and top with toasted bread.

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