1 ½ pancetta ham, diced
1 Tbsp olive oil
4 large white onions sliced thinly into rings
3 garlic cloves
3 ½ cups hot chicken or ham stock
4 slices ciabatta or other Italian bread
3 Tbsp Butter
2 ½ oz, Gruyere or Cheddar
salt & pepper

Fry pancetta in a large, dry saucepan 3-4 minutes until it begins to brown. Remove from
pan & set aside.

Add oil to the pan and cook onions and garlic over high heat for 4 minutes/ Reduce the
heat, cover and cook 15 minutes ot until the onions are lightly caramelized.

Add the stock to the saucepan and bring to a boil. Reduce the heat and simmer,
covered, 10 minutes.
Toast the ciabatta on both sides. Spread with butter and top with Gruyere cheese. Cut
into cubes.

Add the reserved pancetta to the soup and season to taste.

Pour into 4 soup bowls and top with toasted bread.
 

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE