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My review
Florentine Caramelized Onion Soup
Elsie Wollaston
"Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specializing in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation."
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Ingredients
3 h 15 m servings 528 calsOriginal recipe yields 6 servings
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Directions
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- In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
- Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
- Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
- Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
Nutrition Facts
Per Serving: 528 calories; 11.2 g fat; 75.2 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 470 mg sodium. Full nutrition
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Reviews
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Newest
10/25/2001
This was so good! It took a long time to actaully cook, but it only took about 10 minutes to prepare! And then you just simmer it and forget it! It was good!
1/6/2011
Great recipe...I added only half the wine and in addition at the end of cooking time some Gruyere cheese as a topping for the finished soup. This is authentic and wonderful.