Eats: Tuscan Onion Soup10:30 AM
Guys, I can't help it, I love soup. AND, since it has been 40 degrees when I leave the house, 70 degrees while I am at work, and then cold and rainy when I get home, I think soup.
1 3/4 pancetta ham, diced
1 tbsp olive oil
4 large while onions, sliced thinly in rings
3 garlic cloves, chopped
3 3/4 cups hot chicken or ham stock
2 3/4 oz cheddar cheese
Salt & pepper
Dry-fry the ham in a large pan, 3-4 minutes until it begins to brown. Remove from pan and set aside. Add the oil to the pan and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, cover and cook for 15 minutes until lightly caramelized. Add thee stock to the pan and bring to a boil. Reduce the heat and leave the mixture to simmer, covered, for about 10 minutes. Add the ham back to the soup and season to taste with salt & pepper. Pour into bowls and top with the croutons and cheese.