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

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.