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“This soup is made with white onions, which are milder in flavor than the more usual brown variety. If you cannot get a hold of them, try using large Spanish onions instead.”

Ingredients Nutrition

  • 1 34 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 4 large white onions, sliced very thin into rings
  • 3 garlic cloves, chopped
  • 3 34 cups hot chicken stock or 3 34 cups ham stock
  • 4 slices ciabatta or 4 slices other Italian bread
  • 3 tablespoons butter
  • 2 34 ounces gruyere or 2 34 ounces cheddar cheese
  • salt and pepper


  1. Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
  2. Remove the pancetta and set aside until required Add the oil and to the pan and cook the onions and garlic over high heat for 4 minutes.
  3. Reduce the heat, cover and cook for 15 minutes until the onions are lightly caramelized Add the stock to the saucepan and bring the mixture to a boil.
  4. Reduce the heat and leave the mixture to simmer, covered, for about 10 minutes Toast the slices of bread on both sides, under a preheated broiler, for 2-3 minutes or until golden.
  5. Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese.
  6. Cut the bread into bite sized pieces Add the reserved pancetta back to the soup and season with salt and pepper to taste.
  7. Pour into bowls and top with the toasted bread.

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