Tuscan Onion Soup (Cipollata)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 large white onions salt 3 oz/85 g pancetta, thickly sliced
60 ml/ 2 fl oz olive oil 1.4 litres/2-1/2 pints meat or chicken stock freshly ground black pepper
6 thick slices coarse-textured bread, toasted 3 tablespoons grated Parmesan cheese



1 Cut the onions in half then into half-rings. Place in a deep saucepan, cover with water and add 1 teaspoon of salt. Bring to the boil and boil for 5 minutes. Drain in a colander.
2 Coarsely chop the pancetta. Heat the oil in same the saucepan. Add the pancetta and cook gently for 5 minutes. Add the drained onions and cook gently over a low heat for about 10 minutes, until golden, not browned. Stir often. Add the stock and salt and pepper to taste. Bring to the boil, cover and simmer gently for 30 minutes.
3 Place a slice of toast in each soup bowl. Ladle in the soup and sprinkle with Parmesan.

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