Gino D'Acampo's Onion and Pancetta Soup recipe | MyDish

Name: Gino D'Acampo's Onion and Pancetta Soup recipe | MyDish
Ingredients: Freshly Ground Black Pepper; Salt; Tin Chopped Tomatoes 1 x 400g; Chicken Stock 1.3 litres; White Onions Finely Sliced 700g; Extra Virgin Olive Oil 2 tbsp; Rindless Pancetta Or Bacon Rashers Cut Into 1cm Pieces 100g; Fresh Basil Leaves Shredded 6; Freshly Grated Parmesan 4 tbsp

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Gino D'Acampo's Onion and Pancetta Soup recipe | MyDish

Ingredients

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Freshly Ground Black PepperSaltTin Chopped Tomatoes 1 x 400 gramsChicken Stock 1.3 litresWhite Onions Finely Sliced 700 gramsExtra Virgin Olive Oil 2 tbspRindless Pancetta Or Bacon Rashers Cut Into 1cm Pieces 100 gramsFresh Basil Leaves Shredded 6Freshly Grated Parmesan 4 tbsp

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Instructions

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Place a large saucepan over a medium heat and start to sizzle the pancetta or bacon for 2 minutes, stirring constantly. Pour in the oil with the onions and stir everything together. Lower the heat and cook for 20 minutes, stirring occasionally, until the onions are a beautiful golden colour. Once the onions are coloured, pour in the chicken stock and the chopped tomatoes. Season with salt and pepper and bring to the boil. Lower the heat, half-cover the pan with the lid and simmer for 30 minutes, stirring occasionally. Five minutes before the end of this time, check the consistency of the soup and add a little more stock if it is too thick. Just before serving, stir in the basil and check the seasoning. Serve hot, with a sprinkle of parmesan on top.