Carabaccia (Tuscan Onion Soup)
The buttery, sweet savoriness of carabaccia, Tuscany's centuries-old red onion soup, introduced us to an entirely different side of allium complexity.
Gather Your Ingredients
Key Equipment
Before You Begin
Carabaccia is traditionally made with water but feel free to use your favorite chicken or vegetable broth in step 2. A rasp grater works well for grating the Parmesan. We like to serve this soup with a poached egg spooned on top of the toast before the soup is ladled into the bowl. Our Perfect Poached Eggs recipe works great here; make the eggs while the soup simmers.
Instructions
1.
Bring onions, 1 cup water, 2 tablespoons oil, and ½ teaspoon salt to boil in Dutch oven over high heat. Adjust heat to medium, cover, and cook at rapid simmer, stirring occasionally, until onions have fully softened and collapsed, 18 to 20 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates (onions should not brown), 6 to 8 minutes. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
2.
Add sage sprigs, bay leaf, remaining 4 cups water, and remaining ¼ teaspoon salt. Bring to boil, adjust heat to gentle simmer and cook, covered, for 30 minutes. Remove sage sprigs and bay leaf. Stir in Parmesan. Season with salt and pepper to taste.
3.
Meanwhile, adjust oven rack about 6 inches from broiler element and heat broiler. Place bread on aluminum foil-lined rimmed baking sheet, drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until browned, crisp, and starting to char at edges, 2 to 4 minutes. Flip bread and continue to broil until bottom is starting to char, 2 to 4 minutes longer.
4.
Place 1 slice bread in bottom of each individual bowl. Top bread with poached egg. Ladle soup into bowl. Serve, passing Parmesan separately.
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