Best Tuscan White Onion Soup With Crostini Recipes

TUSCAN ONION SOUP (CARABACCIA)

Tuscan Onion Soup (Carabaccia) image

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

Ingredients

4 pounds red onions
2 tablespoons olive oil
1 tablespoon kosher salt
3 leaves sage
freshly ground black pepper to taste
ground cinnamon
¼ 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

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 WHITE BEAN CROSTINI

Tuscan White Bean Crostini image

This looks so nice on a appetizer buffet table. The flavors compliment so nice too. I love to make this for dinner parties. I hope you enjoy as much as we do.

Provided by mommyoffour

Categories Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

30 ounces white beans, rinsed and drained (such as Great Northern or cannellini)
1/2 large red bell pepper, finely chopped
1/3 cup finely chopped onion
1/3 cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
18 slices French bread, about 1/4 inch thick

Steps:

Combine beans, bell pepper and onion in large bowl.
Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
Pour over bean mixture; toss to coat.
Cover; refrigerate 2 hours or overnight.
Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
Remove; cool completely.
Top each toasted bread slice with about 3 T. bean mixture.