Tuscan Onion Soup (Carabaccia)
ID: 177a7eeb...
An ancient Tuscan red onion soup that serves as the culinary ancestor to modern French onion soup. It features slowly sweated red onions spiced with a hint of cinnamon, sage, ground almonds, and red wine vinegar, served with a crispy cheese-and-sage-crusted toast.
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🍳 Cooking Flow
Slice red onions with the grain and sweat them slowly in olive oil and salt for an hour until very soft and sweet. → Stir in sage, black pepper, a tiny pinch of cinnamon, and ground almonds, cooking for 2-3 minutes. → Add red wine vinegar and beef broth, then simmer the soup gently for at least 30 minutes. → Prepare toast by topping sliced bread with olive oil, sliced sage, and grated cheese, then baking at 400°F for 15 minutes. → Ladle soup into bowls, float the toast on top, drizzle with olive oil, add more cheese, and serve.
Cooking Steps
Brief Cooking Order
Slice red onions with the grain and sweat them slowly in olive oil and salt for an hour until very soft and sweet. → Stir in sage, black pepper, a tiny pinch of cinnamon, and ground almonds, cooking for 2-3 minutes. → Add red wine vinegar and beef broth, then simmer the soup gently for at least 30 minutes. → Prepare toast by topping sliced bread with olive oil, sliced sage, and grated cheese, then baking at 400°F for 15 minutes. → Ladle soup into bowls, float the toast on top, drizzle with olive oil, add more cheese, and serve.
Introduction
An ancient Tuscan red onion soup that serves as the culinary ancestor to modern French onion soup. It features slowly sweated red onions spiced with a hint of cinnamon, sage, ground almonds, and red wine vinegar, served with a crispy cheese-and-sage-crusted toast.
Step 1
Cut off the ends of the red onions, halve them, peel off the skins, and slice them into 1/4-inch slices along the grain (pole to pole) so they hold their shape during cooking.
Step 2
Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced red onions and a generous amount of kosher salt.
Step 3
Once the onions heat through and slump down, reduce the heat to medium. Cook, stirring occasionally, for about 1 hour or until they are extremely soft, sweet, and translucent. Do not let them brown.
Step 4
Add exactly 3 fresh sage leaves, freshly ground black pepper, a tiny pinch of cinnamon, and the ground almonds. Stir well and cook for 2 to 3 minutes to let the flavors meld.
Step 5
Transfer the seasoned onion mixture into a saucepan or soup pot. Stir in 3 tablespoons of red wine vinegar and 5 to 6 cups of beef broth or vegetable stock.
Ingredients List
Important Notes
Slicing the onions with the grain (pole to pole) is crucial because it keeps them from completely dissolving into mush during the long cooking process.
Ensure the onions cook slowly on medium to low heat. You want them sweet and melted, not caramelized or browned, as browning changes the flavor profile entirely.
Be extremely sparing with the cinnamon. A tiny pinch enhances the onions' natural sweetness, but too much will make the soup taste sweet like dessert.
Though traditionally made with vegetable stock, using a rich, high-quality homemade beef broth provides a deeper and more savory flavor backbone.
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