Onion, Pancetta and Wisconsin Parmesan Cheese Soup

Brrr….it’s getting chilly here in Colorado, and we have nothing but soup on our minds.   From the kitchen of Master Chef Tom Catherall, his Italian restaurant recipe is a complete meal by itself:  simple, savory, and very comforting.  This Tuscan soup is made with onions, leeks and pancetta, and is topped with rustic crunchy garlic bread and shaved Wisconsin Parmesan cheese.   It serves approximately 4 people,  or 2 very hungry people!   We served the soup and toast alone, but it would be great with a salad, steamed greens, or roasted vegetables.

Read on for the recipe

Recipe used with permission via the Wisconsin Cheese Board:

Chef Tom Catherall
Here to Serve Restaurants
Atlanta, GA

Tuscan Onion Soup with Pancetta and Shaved Wisconsin Parmesan

Soup:
3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz. pancetta, in 1 piece (aka “Italian Bacon”, pancetta is dry cured but not smoked pork belly.  You should be able to find this in most grocery stores or Whole Foods Market.  If you cannot find it, absolutely try the recipe with bacon, it will simply have a smokier flavor.)
1/4 c. extra virgin olive oil
6 c. chicken stock
3 to 4 Tbsp. balsamic vinegar
3/4 to 1 c. fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste

Bread:
6 slices rustic country-style bread
2 garlic cloves, peeled, halved

Garnish:
3 oz. Wisconsin Parmesan cheese, in 1 chunk
2 Tbsp. fresh parsley, chopped

Cooking Directions:
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.

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

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.

We also offer a more traditional French Onion Soup video recipe, and many other delicious soups here.  Enjoy!

Similar Posts:

• French Onion Soup
• Chef Kevin Dundon’s Irish Cabbage Soup
• Ragu Bolognese with Mario Batali