Pancetta French Onion Soup
with Cheddar Focaccia Croutons & Crisp Green Salad
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Let it all sink in. French onion soup is always so yummy and savoury and cheesy, it ranks high among deluxe soups. When you add in pan-browned nuggets of pancetta, it only gets that much more decadent. Nibs of salty cured pork are sizzled in butter along with thinly sliced onions and garlic, the broth topped with melty white cheddar focaccia croutons. Serve with a frilly green side salad in a red wine vinaigrette, et voilà! A true classique, perfect for a still-chilly evening.
We will send you:
- 85g Pancetta
- 100g Radishes
- 2 Garlic cloves
- 2 Onions (or shallots)
- 1 Head of curly leaf lettuce
- 30ml Red wine vinegar
- 12g Chicken demi-glace
- 30g Grated aged cheddar
- 2 Garlic focaccia buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley, Milk, Rye, Sulphites, Wheat
You will need:
Large high-sided pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
55 g
Saturated Fat
17 g
Sodium
2490 mg
Total Carb
63 g
Sugars
8 g
Protein
25 g
Fibre
7 g
Preparation
Start the soup
Preheat the oven to 425°F. Halve, peel and thinly slice the onions. Mince the garlic. In a large, high-sided pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add the onions, pancetta, ¾ of the garlic and S&P. Sauté, 8 to 10 min., until the pancetta* is crispy and the onions are golden and beginning to stick to the pan.
Make the croutons
Meanwhile, large-dice the buns. In a small bowl, combine the cheese, ⅓ of the spices and the remaining garlic. Arrange the buns on a lined sheet pan and drizzle with oil. Toast in the oven, 6 to 7 min., until beginning to crisp. Remove from the oven, stir and top with the cheese mixture. Toast, 5 to 6 min., until the cheese is golden and the buns are crisp. Allow to cool.
Finish the soup
To the pan of onions and pancetta, add the demi-glace, remaining spices, 3 cups water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 8 to 10 min., until the onions are tender.
Make the salad
Meanwhile, cut the radishes into ½ inch wedges. Separate the lettuce leaves; tear the leaves. In a large bowl, combine the vinegar (start with ½) and 3 tbsp oil (double for 4 portions). Add the lettuce, radishes and S&P; toss well.
Plate your dish
Divide the soup between your bowls. Top with the croutons. Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
