Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 1/4 lb 113g / 4oz Pancetta or salt pork - diced

  3. 5 lbs 2270g / 80oz Onions - thinly sliced (large)

  4. 6 cups 1422ml Homemade Beef Broth - (see recipe)

  5. 2 tablespoons 30ml Grated Parmigiano-Reggiano cheese

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 4 Italian bread

  9. 2 teaspoons 10ml Dry sherry

  10. 8 Swiss, Gruyere, or Provolone cheese - plus

  11. Additional cheese grated, if desired

Instructions Jump to Ingredients ↑

  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat, add the pancetta or salt pork, and saute for about 2 minutes. Add the onions, cover the pot, and cook slowly for about 15 minutes, stirring often, until limp. Add the broth and grated cheese, stir well, re-cover the pot, and simmer the soup for about 30 minutes.

  2. In a skillet, heat 1/4 cup of the olive oil and fry the bread slices on each side until golden brown. Add additional oil as needed. Drain the bread on brown paper and set aside.

  3. To serve, ladle the soup into individual ovenproof soup bowls. Add 1/2 teaspoon sherry to each bowl. Place a slice of cheese on top of each bowl, then a slice of bread and another slice of cheese. Sprinkle with additional grated cheese, if desired. Place the soup bowls under the broiler and broil until the cheese is melted and golden brown. Serve immediately.

  4. This recipe yields 4 servings.


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