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5.0 from 3 votes

Carabaccia (Tuscan Onion Soup)

Carabaccia is a sweet and savoury Tuscan onion soup that dates back to the Renaissance. Made with slow-cooked red onions and white wine this rich tasting soup is really easy to make and packed with flavour, perfect served with a cheesy slice of toasted bread!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 4 servings
Calories: 256 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 lbs Red Onions (1kg)
  • 1 cup dry white wine (240ml)
  • 4 cups vegetable stock (1 litre)
  • 1 bay leaf
  • 1 Small pinch cinnamon (around 1//4 tsp)
  • 1 Tbsp white wine vinegar
  • 2-3 Tbsp olive oil
  • 1/2 tsp freshly ground black pepper
  • salt to taste

Instructions

    Cup of Yum
  1. Peel and cut the ends off of the onions (2 lbs/1 Kg) and slice them in half. Finely slice the onions as thin as you can, I like to use a food processor with a slicing attachment to make it quick and easy.
  2. Heat the olive oil in a large, deep pot. Add the onions and stir to coat in the oil, add a pinch of salt and cook the onion very slowly on a medium/low heat until really soft and breaking apart. This will take 40-45 minutes, make sure the onions don’t brown at all (see the tips below).
  3. After cooking the onions add the vinegar (1 Tbsp), wine (1 cup/240ml), pinch of cinnamon and black pepper (1/2 tsp). Let it simmer until the wine has reduced by half.
  4. Add the vegetable stock (4 cups/1 litre) and bay leaf and simmer for 30 minutes.
  5. Serve with a slice of toasted or grilled bread topped with melted parmesan.

Notes

  • Serving suggestion - In Tuscany a toasted slice of bread is placed at the bottom of the bowl before adding the soup. You can do it this way or serve it topped with toasted bread with melted Parmigiano Reggiano on top (my fav).
  • Texture - if you'd like to thicken the soup you can stir in a cornstarch (cornflour) slurry made from 1 tbsp cornstarch and 2 tbsp water. Bring the soup back to a simmer until thickened slightly.
  • Using store-bought stock - if you're using storebought stock make sure to use good quality stock that's also low sodium so you can control the amount of salt added.
  • Leftovers & freezing - leftovers will keep in the fridge for 1-2 days or can be frozen for up to 3 months.

Nutrition Information

Calories 256kcal (13%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 954mg (40%) Potassium 452mg (13%) Fiber 13g (52%) Sugar 13g (26%) Vitamin A 557IU (11%) Vitamin C 17mg (19%) Calcium 223mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 256

% Daily Value*

Calories 256kcal 13%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 954mg 40%
Potassium 452mg 10%
Fiber 13g 52%
Sugar 13g 26%
Vitamin A 557IU 11%
Vitamin C 17mg 19%
Calcium 223mg 22%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.