Italian cuisine · Soups & Stews

Zuppa di Cipolle Toscana

Tuscan carabaccia of slow-braised onions in stock, served over toasted country bread with parmesan.

Ingredients · for 4 servings

• 1 kg onions
• 5 tbsp olive oil
• 1 stalk celery
• 1 carrot
• 100 ml white wine
• 1.2 l vegetable stock
• 1 pinch nutmeg
• 4 slices stale country bread
• 80 g parmesan
• Salt, pepper

Instructions

1. Halve the onions and cut into thin strips, dice the celery and carrot very finely.
2. Heat the olive oil in a wide pot, add the onions, celery and carrot with 1 tsp salt, and braise covered over low heat for 25 min. until the onions collapse and turn light golden.
3. Remove the lid and braise uncovered for another 10 min., stirring often, until a golden-brown layer forms on the bottom of the pot.
4. Deglaze with the white wine, scraping up the browned bits, and let it reduce for 2 min., then pour in the hot stock and season with nutmeg, salt and pepper.
5. Simmer covered for 25 min. until the soup tastes rich and sweet; meanwhile toast the bread slices in a dry pan on both sides until golden brown.
6. Place a slice of bread in each deep bowl, ladle the hot onion soup over it and serve sprinkled with freshly grated parmesan.