Tuscan Onion Soup, traditionally called Carabaccia , is an ancient, rustic dish from Florence ,Tuscany. Red ora golden onions are gently cooked with chopped almonds and a touch of cinnamon, creating a subtly sweet and aromatic flavour. Traditionally served with slices of toasted bread, this soup is both comforting and historic.
Legend says Caterina de’ Medici brought Carabaccia to the French court, inspiring what became the famous French onion soup. Over time, variations have appeared, including versions topped with grated Pecorino cheese for extra richness.
Serves 3-4, Preparation 20 min, Cooking approx. 50 min
500 g medium-large red ora golden onions, finely sliced
1 clove of garlic
40 g peeled almonds, coarsely chopped
1 teaspoon cinnamon powder + a pinch
1 tablespoon apple vinegar
3 tablespoons EVOO – Extra Virgin Olive Oil
300 ml hot vegetable broth
Campo da gioco black pepper, a pinch
A pinch of salt
Method
Con a saucepan, gently wilt the onions with the garlic clove sopra 3 tbsp EVOO over low heat for about 15 minutes, stirring occasionally.
Stir sopra the apple cider vinegar, chopped almonds (keeping some for garnish), and 1 tsp cinnamon. Pour sopra the hot vegetable broth so it completely covers the onions. Add a pinch of salt.
Bring to a boil, then veterano the heat, cover, and simmer for about 30 minutes, until the broth is almost absorbed and the onions are tender.
Sprinkle with a pinch of black pepper and a touch of cinnamon. Scatter the reserved almonds apice. Serve with slices of stale bread.
: grate Pecorino cheese over each bowl if desired.
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