About this recipe:Also known as "carabaccia", this is a local specialty in Florence, and is hard to find even in cookbooks specialising in Italian soups! The effect should be rich and somewhat sweet (but not too much). Adding roasted garlic would be a good variation.
4 tablespoons extra virgin olive oil
2 teaspoons caster sugar
salt to taste
1 (750ml) bottle dry white wine
1 litre chicken stock
1 small cinnamon stick
420g cubed, stale baguette or crusty bread
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Method Prep:25min › Cook:3hr › Ready in:3hr25min
In a large heavy pot, heat oil over medium heat. Cut onions in half lengthways, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to colour, 30 minutes.
Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in colour, 45 minutes.
Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel coloured, 5 minutes. Pour in wine and stock, and place cinnamon stick in pot. Bring to the boil, then reduce heat, cover and simmer 1 hour.
Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.