Tuscan Onion Soup (Carabaccia) Recipe

Recipesfull introduces to you: Popular Recipes. (Tuscan Onion Soup (Carabaccia) Recipe). I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. They say that when made with vegetable broth, it was the favorite soup of vegetarian Leonardo da Vinci. Now you can add these interesting facts to your dinner party conversation repertoire. As for the cinnamon, the safe play is to not add any and live happily ever after. But in tiny amounts it lends a mysterious, warming background note.

Brief

Prep 20 mins

Cook: 1hr45 mins

Total: 2hrs5 mins

Servings: 6

Yield: 6 servings

Tuscan Onion Soup (Carabaccia) Recipe

Ingredients

4 pounds red onions

2 tablespoons olive oil

1 tablespoon kosher salt

3 leaves sage

freshly ground black pepper to taste

ground cinnamon

¼ cup finely ground almonds

3 tablespoons red wine vinegar

or to taste

5 cups beef broth

or more as needed

3 thick slices Italian bread

halved

2 tablespoons olive oil

or to taste

divided

3 leaves sage

or to taste

sliced into thin strips

3 tablespoons grated Parmesan cheese

or to taste

divided

Soup, Stew and Chili

Directions

Step 1

Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.

Step 2

Heat olive 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 heat to medium and continue to cook stirring occasionally until very soft and sweet about 1 hour.

Step 3

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 red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend about 30 minutes.

Step 4

Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.

Step 5

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

Step 6

Toast in the preheated oven until browned about 15 minutes.

Step 7

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.

Nutritional Information

Tuscan Onion Soup (Carabaccia) Recipe

Servings Per Recipe:6

Calories: 308.1

% Daily Value *

Protein: 9.4g 19%

Carbohydrates: 37.7g 12%

Dietary Fiber: 6.5g 26%

Sugars: 13.3g

Fat: 14.6g 22%

Saturated Fat: 2.4g 12%

Cholesterol: 2.2mg 1%

Vitamin A Iu: 29.6IU 1%

Niacin Equivalents: 4.2mg 32%

Vitamin B6: 0.4mg 25%

Vitamin C: 22.5mg 37%

Folate: 90.7mcg 23%

Calcium: 143.5mg 14%

Iron: 1.8mg 10%

Magnesium: 59.8mg 21%

Potassium: 634.2mg 18%

Sodium: 1749.9mg 70%

Thiamin: 0.1mg 9%

Calories From Fat: 131.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.