Instructions: 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.

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