French Onion & Endive Soup Recipe With Pancetta
This savory caramelized onion soup with crispy pancetta and melted white cheddar cheese on toasted baguette slices is a comforting and elevated twist on a classic favorite. The richness of the broth, the sweetness of the onions, and the salty pancetta all come together in each spoonful, creating a delicious and hearty meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 oz. pancetta, chopped
- 1 tsp olive oil
- 4 cloves garlic, minced
- 4 cups thinly sliced onions
- 2 heads Belgian endive, halved lengthwise and thinly sliced
- 1/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- 1 tsp dried thyme
- 1/2 cup red wine
- 1 tbsp balsamic vinegar
- 4 1/2 cups canned low-fat beef broth
- 4 large baguette slices (preferably whole wheat)
- 1/4 cup (packed) grated white cheddar cheese
Instructions
- Heat a large saucepan over medium-high heat and add the chopped pancetta. Cook until golden brown. Remove the pancetta with a slotted spoon and drain on a paper towel.
- Discard all but 1 teaspoon of the pancetta, add 1 teaspoon olive oil and set the saucepan over medium-high heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Add onions and endive and cook, stirring occasionally, until the onions are very soft and light golden brown.
- Reduce heat to medium heat and cook until the onions and endive are golden brown, about 15 minutes.
- Add the wine and balsamic vinegar and stir until most of the liquid is absorbed, about 3 minutes. Add the beef broth, bring to a boil, then reduce heat and simmer about 20 minutes. Stir in the cooked pancetta.
- Place the baguette slices on a cookie sheet and toast in a 350 degree oven for about 5 minutes.
- Preheat the broiler. Ladle the soup into ovenproof bowls and top each with 1 baguette slices and 1 tablespoon cheese. Broil until the cheese is bubbling and slightly brown. Serve.
Yield
Serves 4
Nutrition
- Serving Size: 1 Bowl
- Calories: 301 kcal
- Carbohydrate Content: 35 g
- Protein Content: 13 g
- Fat Content: 10 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 17 mg
- Sodium Content: 979 mg
- Fiber Content: 5 g
- Sugar Content: 8 g
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