Carabaccia (Tuscan Onion Soup)

Name: Carabaccia (Tuscan Onion Soup)
Total time: 125
Yield: 6
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

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

6 servings

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4 pounds red onions
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2 tablespoons olive oil
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1 tablespoon kosher salt
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3 leaves sage
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freshly ground black pepper to taste
•

ground cinnamon
•

0.25 cup finely ground almonds

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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

Make the soup: Peel onions and cut in half. Cut along the grain lengthwise into thin slices.
Heat oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until flavors blend, about 30 minutes.
When the soup is almost finished, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
Place Italian bread onto the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
Toast in the preheated oven until browned, about 15 minutes.
Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.