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

4 tsp. Salt

2 tsp. Pepper

6 Sprigs of Thyme

8 Slices of Crusty Italian Bread(Sliced ¾ inch thick)

16 oz. of Fontina Cheese (Shredded)

1 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 15 minutes.  Add the broth, salt, pepper and thyme. Raise to medium heat and bring to a boil.  Lower the flame and simmer for 15 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. 

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Onion Soup Crocks from Amazon