Carabaccia, Onion soup from Tuscany.

Serves 4
Prep Time 20 mins
Cooking Time 1 hour
Ingredients

• 1kg Red onions, peeled and finely chopped
• 2 Large carrots, washed and finely chopped
• 2 Large sticks celery, washed and finely chopped
• 100g Almonds, (see Cook’s tips 1.)
• 150ml White wine vinegar
• 1 Cinnamon stick
• 4 Tbsp extra virgin olive oil
• 2 Tsp Light brown sugar
• 1 Litre Chicken stock (see Cook’s tips 2.)
• 1 Tbsp Balsamic vinegar
• 12 Slices of bread (see Cook’s tips 3.)
• Gruyere cheese, grated
• Salt and freshly ground black pepper

Method

• Blitz the almonds in a food processor until fine
• Pour into a bowl and add the wine vinegar
• Add the cinnamon stick, stir and leave for an hour, to amalgamate
• Meanwhile, heat the olive oil in heavy saucepan and add the carrots, celery and onions
• Cook for about an hour on a low heat, cover, stir frequently to avoid burning
• Stir in tablespoonful of Balsamic vinegar
• Rinse the almonds in a sieve under running cold water
• Discard the cinnamon stick
• Pour the almond paste into the saucepan and stir
• Add the sugar, stock, salt and pepper, bring to the boil and simmer for 30-40 minutes
• Slice the French stick into fairly thick rounds and toast one side
• Turn over and add the grated Gruyere cheese and return to the grill until cheese is cooked (see Cook’s tips 4.)
• Pour the soup into a suitable bowl and lay the toasted cheese rounds on top

Cook's tips

• 1. I used 100g packet of chopped almonds
• 2. I used 2 Knorr Chicken stock cubes
• 3. I used a French stick
• 4. How much cheese is your choice

Equipment

• Large heavy saucepan
• Food processor
• Small bowl
• Sieve
• Grater

Shopping List

• 1kg Red onions
• 2 Large carrots
• 2 Large sticks celery
• 100g Almonds
• 150ml White wine vinegar
• 1 Cinnamon stick
• 4 Tbsp extra virgin olive oil
• 2 Tsp Light brown sugar
• 2 Chicken stock cubes
• 12 Slices of bread
• Gruyere cheese

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