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
FRENCH ONION SOUP WITH BAGUETTE CROSTINI
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. Stir occasionally during the cooking process. Season with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- Once the onions are cooked, add the wine to deglaze the pan. Stir and then add the parsley, thyme, bay leaves and garlic. Continue to cook until all the wine has reduced, about 15 to 20 minutes. Lower the heat, add the stock and simmer until the mixture has reduced to about 3 cups total volume.
- While the stock is reducing, drizzle the sliced bread with oil and sprinkle with salt and pepper, to taste. Arrange the bread on a cookie sheet and bake until slightly browned. Once browned, remove them from the oven.
- Heat the broiler.
- Ladle onion soup into crocks or bowls, leaving enough room for the toasted baguette. Top each bowl with a slice of bread and sprinkle with cheese. Put the crocks on a sheet pan and broil until the cheese is melted and slightly browned, about1 minute. Remove from the broiler and serve.
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.
ITALIAN-STYLE ONION SOUP
On a chilly winter's day, warm everyone from head to toe with a steaming pot of this veggie soup. Each bowlful is crowned with a slice of cheesy, tomato-topped toast. -Debbie Miller, Oldsmar, Florida
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.
Nutrition Facts : Calories 349 calories, Fat 16g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 1579mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.
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.
More about "tuscan white onion soup with crostini recipes"
CARABACCIA (TUSCAN ONION SOUP) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Category Main CourseCalories 256 per servingTotal Time 1 hr 25 mins
- Peel and cut the ends off of the onions (2 lbs/1 Kg) and slice them in half. Finely slice the onions as thin as you can, I like to use a food processor with a slicing attachment to make it quick and easy.
- Heat the olive oil in a large, deep pot. Add the onions and stir to coat in the oil, add a pinch of salt and cook the onion very slowly on a medium/low heat until really soft and breaking apart. This will take 40-45 minutes, make sure the onions don’t brown at all (see the tips below).
- After cooking the onions add the vinegar (1 Tbsp), wine (1 cup/240ml), pinch of cinnamon and black pepper (1/2 tsp). Let it simmer until the wine has reduced by half.
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (127)Category SoupCuisine ItalianCalories 288 per serving
- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
TUSCAN ONION SOUP (CARABACCIA) RECIPE ON FOOD52
From food52.com
TUSCAN WHITE BEAN SOUP (READY IN UNDER 40 MINUTES)
From smalltownwoman.com
TUSCAN WHITE BEAN & SAUSAGE SOUP RECIPE - HOME CHEF
From homechef.com
RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE …
From sharedappetite.com
FIVE-ONION SOUP WITH SCALLION CROSTINI - CLEAN EATING
From cleaneatingmag.com
RACHAEL'S TUSCAN SOUP | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
OUR FAVORITE TUSCAN RECIPES
From allrecipes.com
TUSCAN FARRO SOUP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
TUSCAN CROSTINI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI RECIPE
From foodnetwork.cel29.sni.foodnetwork.com
TUSCAN BEAN SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
TUSCAN WHITE BEAN AND GARLIC SOUP : RECIPES : COOKING CHANNEL …
From cookingchanneltv.cel29.sni.foodnetwork.com
WHITE BEAN AND ESCAROLE SOUP RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
TUSCAN WHITE ONION SOUP WITH CROSTINI – RECIPES NETWORK
From recipenet.org
FRENCH ONION CROSTINI RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
TUSCAN TOMATO-WHITE BEAN SOUP RECIPE - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
PERFECT CROSTINI FOR SOUP - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
ITALIAN WEDDING SOUP RECIPE | GIADA DE LAURENTIIS | COOKING CHANNEL
From cookingchanneltv.cel30.sni.foodnetwork.com
LIDIA BASTIANICH'S ONION SOUP WITH FONTINA PASTICCIATA - TODAY
From today.com
PITTSBURGH SALAD WITH THE BEST ITALIAN DRESSING
From howsweeteats.com
TUSCAN RECIPES THAT WILL TRANSPORT YOU TO CHIANTI - MARTHA STEWART
From marthastewart.com
You'll also love