Carabaccua Tuscan Onion Soup

 

Tuscan Onion Soup

Carabaccia Tuscan Onion Soup

¼ cup ground almonds                                                                 

1 tablespoon white wine vinegar

Dash ground cinnamon

1 large red onion, very thinly sliced                                    

Extra virgin olive oil                                                  

Salt and black pepper

1 tablespoon honey

3 cups hot vegetable broth or hot water 

Grated pecorino or Parmesan cheese

A slice of toasted bread per person

 

1.     Mix the ground almonds with the vinegar and a dash of cinnamon and set aside to macerate in a small bowl.

2.     In a large pot, braise the onions in a few tablespoons of olive oil with a pinch of salt until they are translucent and falling apart soft. Begin on medium-low then on low heat.

3.     When the onions are done, add the macerated almonds, mix them into the onions. Let the onions and almonds sauté for a few minutes, then add the honey, and black pepper, and sauté for a few minutes more.

4.     When all the flavors have melded, add the broth and simmer gently 10-12 minutes. Taste and adjust for seasoning.

5.     To serve, lay a slice of toasted bread in the bottom of each bowl, ladle over the onion soup. Top with grated cheese, a sprinkling of cinnamon, and a drizzle of oil. Serve immediately while the soup is still hot.

Carabaccia is a sweet and savory Tuscan onion soup made with slow-cooked red onions and wine vinegar. The Tuscans claim they created this onion soup; it was added in a 1500s cookbook. This rich tasting soup is easy to make perfect served with a slice of toasted bread!