Here’s a truly delicious recipe for Onion, Pancetta and Wisconsin Parmesan Cheese Soup from the folks at Savory TV.

Enjoy!

Ingredients:

Soup:

3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz. pancetta, in 1 piece (aka “Italian Bacon”, pancetta is dry cured but not smoked pork belly. You should be able to find this in most grocery stores or Whole Foods Market. If you cannot find it, absolutely try the recipe with bacon, it will simply have a smokier flavor.)
1/4 c. extra virgin olive oil
6 c. chicken stock
3 to 4 Tbsp. balsamic vinegar
3/4 to 1 c. fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste

Bread:

6 slices rustic country-style bread
2 garlic cloves, peeled, halved

Garnish:

3 oz. Wisconsin Parmesan cheese, in 1 chunk
2 Tbsp. fresh parsley, chopped

How to Make Onion, Pancetta and Wisconsin Parmesan Cheese Soup

You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.

Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week: Gourmet Lobster Macaroni and Cheese.

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• Fish For Friday Recipe of the Week: King Prawn Pancetta Fried Rice
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(Photo Credit: All Soup Recipe of the Week photos are courtesy of the featured blog.)