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Carabaccia (Tuscan Onion Soup)
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Prep Time:
20 minutes
20 minutes
Cook Time:
105 minutes
105 minutes
Total Time:
125 minutes
125 minutes
Try Chef John's savory Tuscan carabaccia with caramelized onions, fragrant sage, warm cinnamon, and gooey cheesed Italian bread.
Ingredients:
- 4 pounds red onions
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 3 leaves sage
- freshly ground black pepper to taste
- ground cinnamon
- 0.25 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
Instructions:
- Prepare the soup by peeling the onions and cutting them in half. Slice them thinly lengthwise along the grain.
- In a large skillet, heat oil over medium-high heat. Add onions and kosher salt. Sauté until translucent, about 5 to 7 minutes. Lower the heat to medium and cook, stirring occasionally, until deeply caramelized and sweet, approximately 1 hour.
- Combine sage leaves, pepper, cinnamon, and almonds with the onions. Sauté until aromatic, about 3 to 5 minutes. Transfer the mixture to a soup pot, then add vinegar and broth. Bring to a simmer over high heat, then reduce to medium-low and simmer for about 30 minutes until flavors meld together.
- As the soup simmers, prepare the toast: Preheat the oven to 400 degrees F (200 degrees C) and line a small baking sheet with aluminum foil.
- Lay the Italian bread on the baking sheet. Drizzle olive oil over it, then sprinkle with sliced sage and Parmesan cheese.
- Bake in the preheated oven until perfectly golden for about 15 minutes.
- Serve the soup in bowls topped with a piece of toast. Drizzle olive oil over the toast and sprinkle with Parmesan cheese. Dunk the toast into the soup and let it soak before serving.