TUSCAN ONION SOUP (CARABACCIA)
I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. They say that when made with vegetable broth, it was the favorite soup of vegetarian Leonardo da Vinci. Now you can add these interesting facts to your dinner party conversation repertoire. As for the cinnamon, the safe play is to not add any and live happily ever after. But in tiny amounts it lends a mysterious, warming background note.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 13
Steps:
- Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.
- Heat olive 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 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 red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
- Place Italian bread on the 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.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 37.7 g, Cholesterol 2.2 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 2.4 g, Sodium 1749.9 mg, Sugar 13.3 g
TUSCAN ONION SOUP (CARABACCIA)
Provided by Matt Lee And Ted Lee
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Purée pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
- In an eight-quart pan, heat 1/3 cup olive oil, rosemary and sage over medium-high heat for two minutes. Add paste, turn heat to medium-low, and cook, stirring frequently, for five minutes. Add white wine, and simmer 10 minutes more.
- Add onions, salt and red pepper, and sauté over low heat, stirring frequently, until onions are very soft and some have turned golden brown, about 20 minutes.
- Add balsamic vinegar and stock, and simmer 25 minutes over low heat. Add spice mixture and peas, and cook 5 minutes more. Season with salt and black pepper to taste.
- While soup simmers, bring 2 cups water and the white wine vinegar to a boil in a small saucepan. Reduce heat until no bubbles break surface of water. Crack two eggs into water, and cook 4 minutes. Gently spoon eggs out of water, and reserve in a shallow dish with water in it. Bring water back to a boil, and repeat process until all the eggs are poached.
- Lightly toast bread. Brush each slice with olive oil, and sprinkle with two teaspoons Parmigiano-Reggiano. Toast again or broil until cheese has melted, about two minutes.
- Lay a slice of toast in each of six deep soup bowls, and top with a poached egg. Ladle soup over egg, sprinkle with remaining cheese, and serve.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 18 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 993 milligrams, Sugar 16 grams, TransFat 0 grams
TUSCAN WHITE ONION SOUP WITH CROSTINI
Provided by Food Network
Number Of Ingredients 17
Steps:
- Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture.
- For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
- For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes.
- To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.
TUSCAN ONION SOUP
A home style soup simply flavored with sweet white onions and Pancetta. Toasted Italian bread croutons topped with fresh grated Swiss cheese add texture and richness. I like to add just a touch of white wine. Recipe from the "cook's library".
Provided by Lorac
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.
- Add the oil and onions and cook over high heat 4 minutes.
- Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.
- Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.
- While soup is cooking, heat broiler and toast bread on both sides.
- Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.
- To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.
TUSCAN ONION SOUP - PALIO RESTAURANT, NEW YORK
Make and share this Tuscan Onion Soup - Palio Restaurant, New York recipe from Food.com.
Provided by swissms
Categories Clear Soup
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter with oil in heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. Add tomato and saute 1 minute. Remove from heat. Transfer 1 cup onion mixture to blender. Add 1 cup chicken broth and puree until smooth. Return puree to pot. Add remaining 3 cups broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavors.
- Meanwhile, preheat broiler. Place 4 prosciutto slices on baking sheet. Sprinkle each with 1 tablespoon Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 minute. Cut each slice into 6 pieces.
- Ladle soup into bowls and top each serving with prosciutto pieces.
TUSCAN ONION SOUP(CARABACCIA)
The Tuscans will tell you they invented onion soup-one of the best-known versions of this soup, carabaccia, was jotted down in a 1500s cookbook. Serve it with or without the eggs, but I think they add great sustenance to this otherwise very simple soup. If you want richer flavor, you can use chicken stock, or fry some pancetta or sausage pieces and add them to the soup. In the springtime, a version of this soup includes fresh peas (frozen will do) and fava (broad) beans. You can make the soup ahead with everything except the eggs and Parmesan and simply add these once you have reheated the soup. This is edited slightly from my cookbook "Florentine: The True Cuisine of Florence," published by Hardie Grant Books, 2016 (in the original I call for making your own vegetable stock, but for ease, I didn't specify-but obviously, for such a simple recipe, use a good quality one, whichever way you decide to go). Featured In: You Know French Onion Soup-But Do You Know Its Tuscan Mother?
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a large, heavy-bottomed stock pot, gently saute the onion in the olive oil with a good pinch of salt and pepper and sage leaves on lowest heat. Let them sweat very gently without letting them colour to release their sweetness, about 30 minutes. If they begin to get dry or stick just add a splash of the vegetable stock.
- Add the stock to cover and turn heat up until it begins to simmer. Keep heat on medium and let the soup cook 30 minutes. Check for seasoning and add salt or pepper as needed.
- About 5 minutes before soup is ready, sprinkle half of the cheese over the top of the soup, crack the eggs into the pot and cover with the rest of the cheese and cover, without stirring. The whites should be cooked and the yolks runny-about 5 minutes.
- Serve the soup with an egg in each bowl along with the bread. If desired, sprinkle over extra Parmesan, a grating of black pepper and a drizzle of olive oil.
TUSCAN ONION SOUP
This soup is made with white onions, which are milder in flavor than the more usual brown variety. If you cannot get a hold of them, try using large Spanish onions instead.
Provided by MizEmerilLagasse
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
- Remove the pancetta and set aside until required Add the oil and to the pan and cook the onions and garlic over high heat for 4 minutes.
- Reduce the heat, cover and cook for 15 minutes until the onions are lightly caramelized Add the stock to the saucepan and bring the mixture to a boil.
- Reduce the heat and leave the mixture to simmer, covered, for about 10 minutes Toast the slices of bread on both sides, under a preheated broiler, for 2-3 minutes or until golden.
- Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese.
- Cut the bread into bite sized pieces Add the reserved pancetta back to the soup and season with salt and pepper to taste.
- Pour into bowls and top with the toasted bread.
Nutrition Facts : Calories 290.3, Fat 19.8, SaturatedFat 10.1, Cholesterol 44.5, Sodium 859.7, Carbohydrate 16.9, Fiber 2.1, Sugar 7.2, Protein 12.1
TUSCAN ONION SOUP
Steps:
- Melt butter with oil in heavy large pot over medium high heat. Add onions and saute until golden brown, about 20 min. Add wine, simmer until wine evaporates, about 4 min. Add tomato and saute 1 min. Remove from heat. Transfer 1 c onion mixture to blender. Add 1 c chicken broth and puree until smooth. Return puree to pot. Add remaining 3 c broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 min. Meanwhile, heat broiler. Place 4 prosciutto slices on baking sheet. Sprinkle each with 1T Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 min. Cut each slice into 6 pieces. Ladle soup into bowls and top each serving with prosciuto pieces.
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