Carabaccia Fiorentina is an ancient rustic onion soup originating in Tuscany, specifically in the city of Florence. Red or golden onions are used and cooked gently until softened, together with chopped almonds and a pinch of cinnamon, which gives it such a special flavour, then served with a few slices of toasted bread.
Over the centuries, this soup has undergone variations. Its origin seems to be attributed to Caterina de’ Medici who took it to the French court, and it would seem that the most famous French onion soup is the descendant of the Florentine Carabaccia, which arrived in Paris from Florence.
Serves 3-4, Preparation 20 min, Cooking approx. 50 min
- ½ kg medium-large red or golden onions
- 1 clove of garlic
- 40 g coarsely chopped peeled almonds
- 1 teaspoon cinnamon powder + a pinch
- 1 tablespoon apple vinegar
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 300 ml hot vegetable broth
- Ground black pepper, a pinch
- A pinch of salt
Coarsely chop the almonds, set aside.
Peel and slice the onions. In a saucepan, wilt the onions in 3 tablespoons of EVOO along with the garlic clove, all over low heat for about 15 minutes, stirring occasionally.
Add a tablespoon of apple cider vinegar, the chopped almonds (keeping some aside for garnish later), the cinnamon powder, the hot vegetable broth that have to completely cover the onions, add a pinch of salt. Bring to the boil, then lower the heat and simmer with the lid on for about 30 minutes or until the broth is almost absorbed.
Sprinkle with a pinch of ground black pepper and again with a pinch of cinnamon powder, scatter the peeled chopped almonds set aside previously and serve with a few slices of stale bread.
Note: there is also a version where grated Pecorino cheese is added at the end. If you like the idea, why not?