French Onion & Endive Soup with Pancetta
- 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
- Produce
- Belgian endive (2 heads)
- Garlic (4 cloves)
- Onions (4 cups)
- Thyme, dried (1 tsp)
- Meat
- Pancetta (2 oz.)
- Canned Goods
- Beef broth, canned low-fat (4 1/2 cups)
- Condiments
- Balsamic vinegar (1 tbsp)
- Cooking & Baking
- Black pepper, freshly ground (1/4 tsp)
- Kosher salt (1/4 tsp)
- Olive oil (1 tsp)
- Bread & Baked Goods
- Baguette, large (4)
- Dairy
- Cheddar cheese, packed grated white (1/4 cup)
- Beer, Wine & Liquor
- Red wine (1/2 cup)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published February 29, 2012 (12 months ago).
75 people saved this recipe.
