Tuscan Onion Soup – Carabaccia Fiorentina

Tuscan Onion Soup, traditionally called Carabaccia Fiorentina, is an ancient, rustic dish from Florence ,Tuscany. Red or golden onions are gently cooked with chopped almonds and a touch of cinnamon, creating a subtly sweet and aromatic flavour. Traditionally served with slices of toasted bread, this soup is both comforting and historic.

Legend says Caterina de’ Medici brought Carabaccia to the French court, inspiring what became the famous French onion soup. Over time, variations have appeared, including versions topped with grated Pecorino cheese for extra richness.

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Serves 3-4, Preparation 20 min, Cooking approx. 50 min

• 500 g medium-large red or golden onions, finely sliced
• 1 clove of garlic
• 40 g peeled almonds, coarsely chopped 
• 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

 

Method

 

In a saucepan, gently wilt the onions with the garlic clove in 3 tbsp EVOO over low heat for about 15 minutes, stirring occasionally.

Stir in the apple cider vinegar, chopped almonds (keeping some for garnish), and 1 tsp cinnamon. Pour in the hot vegetable broth so it completely covers the onions. Add a pinch of salt.

Bring to a boil, then reduce the heat, cover, and simmer for about 30 minutes, until the broth is almost absorbed and the onions are tender.

Sprinkle with a pinch of black pepper and a touch of cinnamon. Scatter the reserved almonds on top. Serve with slices of stale bread.

Optional: grate Pecorino cheese over each bowl if desired.

 

 

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