Florentine Caramelised Onion Soup

    (5)
    3 hours 15 mins

    Also known as Carabaccia, this is a local specialty in Florence, and is hard to find even in cookbooks specialising in Italian soups. The effect should be rich and somewhat sweet - but not too much. Adding roasted garlic would be a good variation.


    4 people made this

    Ingredients
    Serves: 6 

    • ¼ cup (60ml) extra virgin olive oil
    • 2 kg onions
    • 2 teaspoons caster sugar
    • salt to taste
    • 1 (750 ml) bottle dry white wine
    • 4 cups (1 litre) chicken or vegetable stock
    • 1 small cinnamon stick
    • 4 cups cubed, stale French or Italian bread (about ½ a loaf)

    Directions
    Prep:15min  ›  Cook:3hr  ›  Ready in:3hr15min 

    1. In a large, heavy pot, heat oil over medium heat. Peel onions, then cut in half lengthwise, and 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 colour, about 30 minutes.
    2. Uncovered, increase heat to medium and cook, stirring occasionally, until onions are amber in colour, about 45 minutes.
    3. Sprinkle onions with sugar and a little salt. Cook, stirring, until sugar melts and onions are caramel-coloured, 5 minutes. Pour in wine and broth, and add cinnamon stick to pot. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
    4. Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
    5. Remove the cinnamon stick and whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

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    Reviews and ratings
    Global ratings:
    (5)

    Reviews in English (3)

    by
    20

    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!  -  25 Oct 2001  (Review from Allrecipes US | Canada)

    by
    5

    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.  -  06 Jan 2011  (Review from Allrecipes US | Canada)

    by
    1

    Made EXACTLY as stated. I'm sorry to rate this so low, but it was we did not care for it, and we could not eat it. My husband and teenaged sons who are quite adventurous when it comes to food all, after 2-3 tastes, pushed their bowls back and said they didn't like it. Oh, well. I know this is a legitimate recipe because I did a search and found very similar variations. I like the history of the recipe, but it is just too sweet. The incorporation of the bread just made it look a mess. Not a visually appealing meal either. Will stick to French Onion Soup.  -  06 Jan 2012  (Review from Allrecipes US | Canada)

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