Name: Carabaccia (Tuscan Onion Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Red onions - 4 pounds; Olive oil - 2 tablespoons; Kosher salt - 1 tablespoon; Sage - 3 leaves; Freshly ground black pepper to taste - 3 leaves; Ground cinnamon - 1 pinch; Finely ground almonds (Optional) - ¼ cup; Red wine vinegar, or to taste - 3 tablespoons; Beef broth, or more as needed - 5 cups; Italian bread, halved - 3 thick slices; Olive oil, or to taste, divided - 2 tablespoons; Sage, or to taste, sliced into thin strips - 3 leaves; Grated Parmesan cheese, or to taste, divided - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carabaccia (Tuscan Onion Soup)

1. Red onions - 4 pounds

2. Olive oil - 2 tablespoons

3. Kosher salt - 1 tablespoon

4. Sage - 3 leaves

5. Freshly ground black pepper to taste - 3 leaves

6. Ground cinnamon - 1 pinch

7. Finely ground almonds (Optional) - ¼ cup

8. Red wine vinegar, or to taste - 3 tablespoons

9. Beef broth, or more as needed - 5 cups

10. Italian bread, halved - 3 thick slices

11. Olive oil, or to taste, divided - 2 tablespoons

12. Sage, or to taste, sliced into thin strips - 3 leaves

13. Grated Parmesan cheese, or to taste, divided - 3 tablespoons

How to cook deliciously - Carabaccia (Tuscan Onion Soup)

1. Stage

Make the soup: Peel onions and cut in half. Cut along the grain lengthwise into thin slices.

2. Stage

Heat oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.

3. Stage

Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until flavors blend, about 30 minutes.

4. Stage

When the soup is almost finished, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.

5. Stage

Place Italian bread onto the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.

6. Stage

Toast in the preheated oven until browned, about 15 minutes.

7. Stage

Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.