Gino D'Acampo's Onion and Pancetta Soup

Once you have tried this, you will be amazed by the flavours and the combination of ingredients

Method

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.

Ingredients

Freshly Ground Black Pepper
Salt
Tin Chopped Tomatoes 1 X 400g
Chicken Stock 1.3 Litres
White Onions Finely Sliced 700g
Extra Virgin Olive Oil 2 Tbsp
Rindless Pancetta Or Bacon Rashers Cut Into 1cm Pieces 100g
Fresh Basil Leaves Shredded 6
Freshly Grated Parmesan 4 Tbsp

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