Gino D'Acampo's Onion and Pancetta Soup
Over a year ago
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Ingredients
- 100g rindless pancetta or bacon rashers cut into 1cm pieces
- 2 tbsp extra virgin olive oil
- 700g white onions finely sliced
- 1.3 litres chicken stock
- 1 x 400g tin chopped tomatoes
- salt
- freshly ground black pepper
- 6 fresh basil leaves shredded
- 4 tbsp freshly grated parmesan
Accompaniment
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Description
Once you have tried this, you will be amazed by the flavours and the combination of ingredients
Method
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1
Place a large saucepan over a medium heat and start to sizzle the pancetta or bacon for 2 minutes, stirring constantly.
Pour in the oil with the onions and stir everything together. Lower the heat and cook for 20 minutes, stirring occasionally, until the onions are a beautiful golden colour.
Once the onions are coloured, pour in the chicken stock and the chopped tomatoes. Season with salt and pepper and bring to the boil. Lower the heat, half-cover the pan with the lid and simmer for 30 minutes, stirring occasionally.
Five minutes before the end of this time, check the consistency of the soup and add a little more stock if it is too thick.
Just before serving, stir in the basil and check the seasoning. Serve hot, with a sprinkle of parmesan on top.
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