Tuscan Onion Soup

2 tb Diced pancetta ham
1 tb Olive oil
4 White onions thinly sliced into rings
3 Garlic cloves chopped
3 1/2 c Hot chicken or ham stock
4 sl Italian Bread
3 tb Butter
2 3/4 oz Gruyere or cheddar cheese
Salt and pepper

Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown. Remove the pancetta from the pan and set aside until required.

Add the oil to the pan and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat, cover, and cook for 15 minutes, or until the onions are lightly caramelized.

Add the stock to the saucepan and bring to a boil. Reduce the heat and leave mixture to simmer, covered, for about 10 minutes.

Toast the slices of ciabatta on both sides, under a heated broiler, for 2-3 minutes, or until golden. Spread the ciabatta with butter and top with the gruyere or cheddar cheese. Cut the bread into bite-size pieces. Add the reserved pancetta to the soup and season with salt and pepper to taste.

Pour into 4 soup bowls and top with the toasted bread.