Carabaccia (Caramelised Onion Soup)
This is a specialty of Florence, Italy. It is a rich, slightly sweet soup similar to French onion soup. Try adding roast garlic for a variation.
Ingredients
Serves: 6
- 1/4 cup extra virgin olive oil
- 2 kg onions
- 2 teaspoons white sugar
- salt to taste
- 1 (750ml) bottle dry white wine
- 1 litre chicken or vegetable stock
- 1 small cinnamon stick
- 4 cups cubed, stale French or Italian bread (about 1/2 a loaf)
Directions
Preparation:15min ›
Cook:3hours ›
Ready in:3hours15min
- In a large, heavy pot, heat oil over medium heat. Peel onions, then cut in half lengthwise, and slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to colour, about 30 minutes.
- Uncovered, increase heat to medium and cook, stirring occasionally, until onions are amber in colour, about 45 minutes.
- Sprinkle onions with sugar and a little salt. Cook, stirring, until sugar melts and onions are caramel-coloured, 5 minutes. Pour in wine and broth, and add cinnamon stick to pot. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
- Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
- Remove the cinnamon stick and whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (3)
This was so good! It took a long time to actaully cook, but it only took about 10 minutes to prepare! And then you just simmer it and forget it! It was good! - 25 Oct 2001 (Review from Allrecipes USA and Canada)
Great recipe...I added only half the wine and in addition at the end of cooking time some Gruyere cheese as a topping for the finished soup. This is authentic and wonderful. - 06 Jan 2011 (Review from Allrecipes USA and Canada)
Made EXACTLY as stated. I'm sorry to rate this so low, but it was we did not care for it, and we could not eat it. My husband and teenaged sons who are quite adventurous when it comes to food all, after 2-3 tastes, pushed their bowls back and said they didn't like it. Oh, well. I know this is a legitimate recipe because I did a search and found very similar variations. I like the history of the recipe, but it is just too sweet. The incorporation of the bread just made it look a mess. Not a visually appealing meal either. Will stick to French Onion Soup. - 06 Jan 2012 (Review from Allrecipes USA and Canada)
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