Onion soup with a crispy pancetta garnish

A winter soup recipe for special occasions with Negroni crispy Pancetta.

40 Minutes 4 People
Ingredients: 
Ingredients List
500 g white onions 
One pack of Negroni Pancetta 
80 g butter 
40 g flour 
1 l vegetable stock
100 g cheese such as gruyère 
Salt and pepper to taste

The Recipe:

  • Make the vegetable stock by dissolving a stock cube in one litre of boiling water.
  • Clean, trim and slice the onions, before frying them very gently in butter.
  • Cover the onions and leave them to cook on a low heat for 10 minutes before adding the sifted flour.
  • Mix with a wooden spoon until the flour is completely absorbed.
  • Add 500 ml of stock and let it simmer for 30 minutes on a medium heat with the saucepan lid on.
  • Gradually add the remaining stock.
  • Finally, add salt to taste and let the soup reduce for 3-4 minutes.
  • Pour the soup into individual soup bowls and top with plenty of grated gruyère and black pepper.
  • Pop the soup bowls into the oven preheated to 220° with the grill function on to melt the cheese for a few minutes.
  • In the meantime, gently fry the Negroni pancetta in a non-stick frying pan.
  • Remove the bowls from the oven and garnish the soup with the Negroni Pancetta previously crumbled into small pieces.
  • Serve the onion soup piping hot.

A winter-time favourite that is easy to make and unquestionably warming and delicious. Onion soup with a crispy pancetta garnish is an excellent dish sure to please everyone, grown-ups and kids alike.  
Perfect for a  Sunday lunch or for a romantic dinner, this soup is a winner every time.

Used Products

  • Diced Pancetta

  • Pancetta

  • Pancetta Coppata

Ingredients

Ingredients: 
Ingredients List
500 g white onions 
One pack of Negroni Pancetta 
80 g butter 
40 g flour 
1 l vegetable stock
100 g cheese such as gruyère 
Salt and pepper to taste
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