Onion soupby liz hampshire |
| Preperation time: 5 mins Cooking time: 45 mins Serves: 4 |
| Recipe Ingredients |
| 4 large white onions, sliced into thin
rings; 3 garlic cloves, chopped; 50g diced pancetta; 850ml chicken stock; 1 tbsp olive oil; 4 slices ciabatta (or french stick); 50g butter; 75g gruyere or cheddar cheese; salt and pepper |
| Recipe Method |
| Dry fry the pancetta for 3 mins. set
aside. Heat the oil and cook the onions and garlic until lightly caramelized. Add stock and bring to the boil. Cover, and leave to simmer for 10 mins. Toast the bread on both sides. Spread with the butter and sprinkle the cheese ontop. Cut into smaller chunks. Add the cooked pancetta to the soup and season with the salt and pepper. Serve the soup with the toasted bread on top. |
| More recipes: |
| French
onion soup with gruyere toasts Vegetable and corn chowder Chunky chorizo, pasta and bean soup Chicken risotto milanese Spring greens soup |
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