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Tuscan Onion Soup (Carabaccia)

All right, culinary history buffs, let's look back on the ancient ancestor of French onion soup. Known as carabaccia in Italian, this old gem might be easier to make than its more popular progeny. Starting with the first ingredient, a bushel full of red onions, you'll sense the difference. Chef John slices the onions in a special way so that they keep their shape, so watch to find out how! After softening low and slow on the stove, the onions are simmered with hints of sage, cinnamon, and almonds in your choice of broth. Cinnamon brings out the natural sweetness of the soup, but add carefully! Last but not least, it's not complete without some bread, in this case, crusty toast with sage and Parmesan, dunked and drenched in the comforting carabaccia. Get the recipe for Tuscan Onion Soup (Carabaccia).

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