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Onion Soup with Gruyère Cheese


  • 1/2 cup pancetta diced
  • 1 tbsp olive oil
  • 4 large vidalia onions sliced
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • Sliced ciabatta bread
  • Gruyère cheese shredded
  • salt & pepper to taste


  • Fry pancetta in a large pan for about 5 minutes on medium heat until browned. Remove pancetta from pan and set aside.
  • Heat oil in the pan and cook the onions and garlic on medium high heat for about 3 minutes, then reduce heat to medium low, cover and cook for 15 minutes, stirring occasionally, until onions are soft and start to caramelize.
  • Add the broth to the pan and bring to a boil. Once boiling, reduce heat and simmer, covered, for about 10 minutes. Add pancetta and season with salt and pepper to taste.
  • While the soup simmers, toast slices of ciabatta on both sides.
  • Pour soup into individual oven safe bowls, top with toasted ciabatta and cheese. Broil until cheese is melted approximately 3 to 5 minutes.
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