Carabaccia Tuscan Onion Soup 'Carabaccia' is the name of a type of barge that was used to transport salt and sand from one side of Florence's Arno river to the other. The name was then given to a soup recipe which emerged from the Renaissance kitchen of the Medici family. When Catherine di Medici moved to France to marry the son of a French King, she took along the Carabaccia recipe, which later became the famous French onion soup Soupe à l'oignon.
Ingredients (serves 4) • 1 kg onion, sliced finely • 1 celery stalk, diced • 1 carrot, diced • 4 slices of unsalted Tuscanstyle crusty bread • 8 tbs olive oil • salt and ground pepper • 1 1⁄4 L vegetable broth Grated pecorino cheese (sheep cheese). Sautè the onions, celery stalk and carrot in the olive oil. When the onion is soft add the boiling broth and cook on a low heat for about 40 minutes. Add salt and pepper to taste. Toast the bread and place a slice into each bowl. Pour the soup onto each slice of bread and garnish with plenty of grated pecorino.
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