2 ounces chopped pancetta
3 tablespoons extra-virgin olive oil
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3 pounds yellow onions, thinly-sliced
1 cup red wine
5 cups low-sodium beef or chicken broth
1 tablespoon white or cider vinegar
4 large eggs
1½ ounces Parmigiano-Reggiano cheese, finely grated (about ½ cup)
Ground black pepper
8 baguette slices, ½-inch thick, toasted
In a large saucepan over medium heat, cook the pancetta until it is golden. Transfer it to a plate using a slotted spoon.
Return the saucepan to medium heat. Add the olive oil and onions, then cook, covered but stirring occasionally, until very soft, about 20 minutes. Remove the cover and cook, stirring frequently, for another 35-45 minutes, or until the onions are golden brown and caramelized. Add the wine and boil until it is reduced by half. Add the broth and simmer for another 20 minutes.
Bring a large saucepan of salted water to a low simmer. Add the vinegar.
Crack each egg into a small glass. One at a time, gently and slowly pour each egg into the simmering water, bringing the lip of the glass right down to the water so that the egg slides in. Depending on the size of your pan, you may need to cook them in 2 batches. Cook 4 minutes, then use a slotted spoon to lift each egg out (letting excess water drip away).
To serve, ladle the soup into 4 bowls. Top each with a poached egg, sprinkle with some of the cheese, some of the pancetta and pepper to taste. Serve each portion with 2 toasts on the side. Serves four.
Nutrition values per serving: 710 calories, 28 g fat (8 g saturated), 73 g carbohydrates, 8 g fiber, 19 g sugar, 31 g protein, 200 mg cholesterol, 1,200 mg sodium.
Sara Moulton for The Associated Press