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Tuscan Onion Soup

Tuscan Onion Soup

M. Blakely

M. Blakely

Serves 4

The cookbook has misspelled the name of this dish as "Tucsan Onion Soup."

ᔥ Originally from "Cookshelf Italian" (2005 ed.)

Ingredients

  • 1 ¾ oz pancetta (diced [Option 1a])
  • 1 ¾ oz bacon (not smoked; diced [Option 1b])
  • 1 tbsp olive oil
  • 4 onions (large, white)
  • 3 cloves garlic (chopped)
  • 3 ¾ c. chicken bouillon / broth (hot [Option 2a])
  • 3 ¾ c. ham bouillon / broth (hot [Option 2b])
  • 4 slices bread (Italian [preferably ciabatta])
  • 3 tbsps butter
  • 2 ¾ oz Gruyère (grated [Option 3a])
  • 2 ¾ oz Cheddar cheese (grated [Option 3b])
  • salt
  • pepper

Instructions

Keep screen awake
  • 1
    Slice onions into thin rings.
  • 2
    Fry pancetta/bacon till it begins to brown (about .). Remove from pan.
  • 3
    Add olive oil, onions, & garlic to pan. Cook over high heat for .
  • 4
    Reduce heat, cover, & cook till lightly caramelized (about .).
  • 5
    Add stock to pan & bring to boil.
  • 6
    Reduce heat, recover, & let simmer for .
  • 7
    Toast bread on both sides under broiler till golden (app. .).
  • 8
    Spread bread with butter. & top with cheese. Cut bread into bite-size pieces.
  • 9
    Add pancetta/bacon into soup & season to taste with salt & pepper.
  • 10
    Ladle soup into bowls & top with cheese-topped bread.

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