Onion, Pancetta and Wisconsin Parmesan Cheese Soup

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Onion, Pancetta and Wisconsin Parmesan Cheese Soup
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Makes: 1 servings adjust
A Tuscan soup from chef Tom Catherall, made with onions, leeks and pancetta, and is topped with rustic crunchy garlic bread and shaved Wisconsin Parmesan cheese.

Directions

Ingredients

  • 3 White Onions
  • 2 tablespoons Fresh Parsley, chopped
  • 3 ounces Parmesan Cheese
  • 6 slices French Baguette
  • Pepper, to taste
  • Salt, to taste
  • 1 cup Red Wine, Merlot or Beaujolais
  • 4 Balsamic Vinegar
  • 6 cups Chicken Stock
  • 1⁄4 cup Extra Virgin Olive Oil
  • 4 ounces Pancetta
  • 4 medium Leek
  • 2 cloves Garlic, peeled and halved

Step 1

Soup: Peel onions and cut in half lengthwise. Thinly slice crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place leeks in cold water and rinse to remove dirt. Drain. Reserve onions and leeks. Dice pancetta into 1/4-inch pieces. Heat olive oil in large soup pot over medium-high heat. Add pancetta and cook until some of the fat has been rendered, about 5 minutes. Add onions and leeks. Sauté 20 minutes or until tender, stirring occasionally. Add stock and simmer 30 minutes. Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly heated.
 

Step 2

Bread: Toast bread slices in the oven and rub with peeled garlic clove halves.
 

Step 3

Final Preparation: Spoon soup into soup bowls. Float bread slices in soup. Add 4 or 5 shavings of the Parmesan cheese on top of each serving. Garnish with chopped parsley and serve immediately.
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