Ingredients:
1/2 cup pancetta, diced
1 tablespoon olive oil
4 large white onions, thinly sliced
3 cloves garlic, minced
3 3/4 cups reduced-sodium chicken broth
1 teaspoon dried parsley flakes
salt & fresh ground pepper
4 slices ciabatta or 4 slices other Italian bread
3 tablespoons soft butter
3/4 cup coarsely grated swiss cheese
Directions:
Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.
Add the oil and onions and cook over high heat 4 minutes.
Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.
Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.
While soup is cooking, heat broiler and toast bread on both sides.
Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.
To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.