Carabaccia (Tuscan Onion Soup)

Carabaccia is a sweet and savoury Tuscan onion soup 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! Carabaccia is a Tuscan onion soup that dates back to the Renaissance. Apparently it was Leonardo da Vinci’s favourite soup made with slowly cooked red onions, vegetable stock, a dash of cinnamon, and ground almonds used to thicken it. I have tried the original recipe with ground almonds and even although it tastes delicious the texture is a little odd. It also doesn’t keep well since the almonds soon soak up a lot of liquid turning the soup into more of a porridge consistency (I, know!). Luckily over the years the recipe has been adapted to modern tastes and this is my favourite version. I’ve left out the ground almonds and added white wine which adds so much flavour. In Tuscany they often serve this soup with your crusty crouton at the bottom of the bowl but because I love a little indulgence I’ve topped mine with parmesan and add it on top instead.