TUSCAN ONION SOUP (CARABACCIA)
I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. They say that when made with vegetable broth, it was the favorite soup of vegetarian Leonardo da Vinci. Now you can add these interesting facts to your dinner party conversation repertoire. As for the cinnamon, the safe play is to not add any and live happily ever after. But in tiny amounts it lends a mysterious, warming background note.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 13
Steps:
- Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain.
- Heat olive oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
- Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
- Place Italian bread on the baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
- Toast in the preheated oven until browned, about 15 minutes.
- Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 37.7 g, Cholesterol 2.2 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 2.4 g, Sodium 1749.9 mg, Sugar 13.3 g
TUSCAN ONION SOUP (CARABACCIA)
Provided by Matt Lee And Ted Lee
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Purée pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
- In an eight-quart pan, heat 1/3 cup olive oil, rosemary and sage over medium-high heat for two minutes. Add paste, turn heat to medium-low, and cook, stirring frequently, for five minutes. Add white wine, and simmer 10 minutes more.
- Add onions, salt and red pepper, and sauté over low heat, stirring frequently, until onions are very soft and some have turned golden brown, about 20 minutes.
- Add balsamic vinegar and stock, and simmer 25 minutes over low heat. Add spice mixture and peas, and cook 5 minutes more. Season with salt and black pepper to taste.
- While soup simmers, bring 2 cups water and the white wine vinegar to a boil in a small saucepan. Reduce heat until no bubbles break surface of water. Crack two eggs into water, and cook 4 minutes. Gently spoon eggs out of water, and reserve in a shallow dish with water in it. Bring water back to a boil, and repeat process until all the eggs are poached.
- Lightly toast bread. Brush each slice with olive oil, and sprinkle with two teaspoons Parmigiano-Reggiano. Toast again or broil until cheese has melted, about two minutes.
- Lay a slice of toast in each of six deep soup bowls, and top with a poached egg. Ladle soup over egg, sprinkle with remaining cheese, and serve.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 18 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 993 milligrams, Sugar 16 grams, TransFat 0 grams
TUSCAN ONION SOUP
A home style soup simply flavored with sweet white onions and Pancetta. Toasted Italian bread croutons topped with fresh grated Swiss cheese add texture and richness. I like to add just a touch of white wine. Recipe from the "cook's library".
Provided by Lorac
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pancetta in a large sauce pan over medium heat until it starts to brown, remove with a slotted spoon and reserve.
- Add the oil and onions and cook over high heat 4 minutes.
- Stir in garlic, reduce heat to low, cover and cook until onions are soft and golden brown.
- Add chicken broth, parsley, salt and pepper bring to a boil, reduce heat and simmer uncovered for 15 minutes.
- While soup is cooking, heat broiler and toast bread on both sides.
- Butter one side of the toast, sprinkle with cheese and cut into bite size pieces.
- To serve, add pancetta, ladle into 4 soup bowls and top with the toasted cheese croutons.
TUSCAN WHITE BEAN CROSTINI
This looks so nice on a appetizer buffet table. The flavors compliment so nice too. I love to make this for dinner parties. I hope you enjoy as much as we do.
Provided by mommyoffour
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, bell pepper and onion in large bowl.
- Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
- Pour over bean mixture; toss to coat.
- Cover; refrigerate 2 hours or overnight.
- Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
- Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
- Remove; cool completely.
- Top each toasted bread slice with about 3 T. bean mixture.
CREAMY TUSCAN WHITE BEAN SOUP
Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
- Add the garlic and cook, stirring, for another minute.
- Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
- Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
- Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
- Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.
Nutrition Facts : Calories 112 kcal, Sugar 1 g, Sodium 613 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving
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