Carabaccia

Carabaccia is one of the various onion soups typical of Tuscany. Easy to prepare, it is served with slices of Tuscan bread and cheese.

The carabaccia is the ancestor of the French soupe à l'oignon . It was born in Tuscany as a peasant dish , made using what the countryside had to offer, and spread throughout the region in different versions. Onion soup, known as carabaccia, is different from Onionata which, traditionally, involves the use of tomatoes.

In this recipe the onion is the queen of the dish, preferably from Certaldo , red and with a full flavour. Alternatively you can use a Tropea onion. The secret is long cooking , over a low heat and preferably in an earthenware pan. In total it will take about an hour to get a perfect carabaccia.

How to prepare the carabaccia recipe

1. First, peel the onions and slice them finely.
2. Pour the oil into a pan, preferably earthenware, add the onions and let them simmer over a low heat for about 20 minutes . They will have to soften up.
3. Then add half of the vegetable broth and continue cooking for another 20 minutes . The remaining broth will be added one ladle at a time during the last 20 minutes of cooking in order to obtain a fluid but still thick soup. Season with salt.
4. In the meantime, toast the slices of Tuscan bread in the oven or on a grill.
5. Assemble the dish by placing the bread, a little soup, parmesan or pecorino cheese on the bottom of 4 earthenware casseroles and place in the oven until the cheese has melted. Serve hot.

Alternatively, you can first distribute the soup in the earthenware casseroles, then place the slice of toasted bread covered with grated cheese .

Some also add a sort of sautéed celery and carrot, as seen in this video , but we preferred to follow the more traditional recipe.

Conservation

The carabaccia will keep for 2-3 days in the refrigerator. However, we advise you to add the bread just before bringing it to the table and putting it back in the oven to heat it up.

Origin and history

Much loved by Leonardo Da Vinci, according to some, carabaccia, that is, this onion soup typical of Tuscany, is a reworking of the Onionata . It's difficult to say how much truth there is in this, given that these soups are present almost everywhere in ever-changing versions. What is certain is that carabaccia is the ancestor of French onion soup .

It was Catherine de' Medici who brought her to France in 1533 when she married Henry II. From here began the mix between the two cuisines that pushed the court chefs to rework and ennoble the sovereign's favorite dishes. The differences with the French version are the use of salted butter, white onions, the addition of wine and the use of Gruyère cheese.

One of the first written traces is found in the " Libro novo in which one teaches how to prepare every kind of food " by Christopher of Messisburgo, dating back to the 16th century. Here it appears as carabazada , from the Greek karabos , meaning shell-shaped boat. It then became, no one knows how, a term used to indicate tureen and soup and it is in this sense that traces of it can be found in the book.

It was originally prepared by adding sugar, cinnamon, vinegar and almonds . In fact, in Renaissance banquets the distinction between sweet and savory was not as marked as it is today. Over time the recipe changes, gradually adapting to people's tastes.

But the fame of this soup does not end here. A 16th century text "From the very famous Compagnia della Lesina" praises it for its seven virtues : "Because it relieves hunger and thirst, makes you sleep and aids digestion, gives good teeth and good talent and red cheeks"

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