Carabaccia: Tuscan-Style Onion Soup

1. 1

   Make the soup: Peel the onions and cut them in half. Slice them lengthwise along the grain into thin slices.

2. 2

   Heat the oil in a very large skillet over medium-high heat. Add the onions and kosher salt. Cook, stirring, until they begin to turn translucent, 5 to 7 minutes. Lower the heat to medium and keep cooking, stirring occasionally, until very soft and sweet, about 1 hour.

3. 3

   Add the sage leaves, pepper, cinnamon, and almonds to the onions. Cook, stirring, until fragrant, 3 to 5 minutes. Move the mixture to a soup pot. Pour in the vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until the flavors blend, about 30 minutes.

4. 4

   When the soup is nearly done, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.

5. 5

   Set the Italian bread on the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle the sliced sage and some Parmesan cheese on top.

6. 6

   Toast in the preheated oven until browned, about 15 minutes.

7. 7

   Ladle the soup into serving bowls and place a piece of toast on each. Drizzle the remaining olive oil over the toast and sprinkle the remaining Parmesan cheese on top. Dunk the toast into the soup and let it soak for a few minutes before serving.

• Calories 262.29 kcal Moderate
• Protein 9.71 g Moderate
• Carbs 37.37 g Moderate
• Total Fat 8.84 g Moderate
• Saturated Fat 1.53 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.73 mg Low Source
• Sodium 637.11 mg High
• Fiber 5.02 g Moderate
• Sugar 2.29 g Low Source
• Added Sugar 0.76 g Low Source
• Calcium 149.2 mg Moderate
• Iron 1.75 mg Low Source
• Potassium 555.28 mg Moderate
• Vitamin A 2.84 mcg_rae Low Source
• Vitamin C 0.05 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷