Name: The 500-Year-Old Tuscan Onion Soup Recipe I Can't Stop Making
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pounds red onions (3 or 4 onions); 2 tablespoons olive oil; 1 teaspoon salt, more to taste; 1/2 teaspoon freshly ground black pepper; Pinch of ground cinnamon; 2 tablespoons red wine vinegar; 4 cups low-sodium vegetable broth; 2 to 3 fresh sage leaves, optional; 1 bay leaf, optional; Thick slices Italian bread or sourdough, toasted; Parmesan, freshly grated

The 500-Year-Old Tuscan Onion Soup Recipe I Can't Stop Making

Carabaccia is a Tuscan onion soup that is made from slowly softening onions until they are melt-in-your-mouth tender. The end result is cozy, savory, and comforting.

1 hr 10 min total 5 min prep 1 hr 5 min cook 4 237 cal

Instructions

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1 Peel and cut the ends off the onions. Cut them in half (end to end) and thinly slice them.
2 In a deep skillet or Dutch oven over medium-low heat, add the olive oil. Add the sliced onions and salt and stir to coat them in the oil. Cover and cook to start softening the onions, 10 minutes. Remove the lid and reduce the heat to low. Cook, stirring often, until very soft, another 35 minutes. They shouldn't caramelize.
3 Once the onions are translucent and breaking apart, add the black pepper, cinnamon, and vinegar. Stir to coat the onions. Add the broth and optional sage and bay leaf, increase the heat to medium-high, and bring the mixture to a simmer.
4 Reduce the heat to medium-low and simmer for 20 minutes. Taste and add salt, if needed. Place the toasted pieces of Italian bread in wide, shallow bowls and top generously with parmesan cheese. Ladle the soup over the bread and cheese. Refrigerate leftovers in an airtight container for 2 to 3 days. When reheating on the stove, add more broth if the soup seems too dry. Love the recipe? Leave us stars and a comment below!