Carabaccia or Tuscan Onion Soup is an ancient relative of French Onion Soup. Yes, that’s right Italians really did invent it. The first recipes date back to a Tuscan cookbook in the 1500’s. In fact, it is said to be brought to France by Catherine de’ Medici. Apparently she brought many well seasoned chefs with her to France. Also, this soup was said to be a favorite of Leonardo Da Vinci. Whatever the case, this recipe is delicious and easy to make.
Please Note..this recipe makes a lot of soup. You can cut the recipe in half based on your needs but I highly recommend that you make the full amount, because it freezes well!
Carabaccia aka Onion Soup
(Makes 8 -15 oz, Onion Soup Crocks)
12 Red Onions- Sliced Thinly
8 Tbsp. Butter
2 Quarts of Low Sodium Vegetable Broth
3 ½ tsp. Salt
2 tsp. Pepper
8 Sprigs of Thyme
8 Slices of Crusty Italian Bread(Sliced ¾ inch thick)- Toasted
1 Chunk of Pecorino Romano
8 oz. of Fontina Cheese (Shredded)
½ Cup of Grated Pecorino or Parmigiano Reggiano
8 (15oz) Oven Safe Soup Crocks
In a large soup pot, heat the butter and add the onions. Cook until they begin to soften on a low flame. About 20 minutes. Add the salt, pepper and thyme and turn. Cook for two minutes and add in the broth and the cheese end. Raise to medium heat and bring to a boil. Lower the flame and simmer for 25 minutes.
In the meantime, preheat the oven to 375 degrees. When the soup is cooked, remove the sprigs of thyme.Then add the soup to the bowls filling up each crock ¾ of the way high. Top each bowl with the bread, then the grated Fontina and the Pecorino. Put the crocks in the oven and cook until the cheese melts and bubbles. It should be browned on top as well. Remove from the oven and serve.