Tuscan Onion Soup Palio Restaurant New York Recipes

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TUSCAN ONION SOUP (CARABACCIA)



Tuscan Onion Soup (Carabaccia) image

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

4 pounds red onions
2 tablespoons olive oil
1 tablespoon kosher salt
3 leaves sage
freshly ground black pepper to taste
ground cinnamon
¼ cup finely ground almonds
3 tablespoons red wine vinegar, or to taste
5 cups beef broth, or more as needed
3 thick slices Italian bread, halved
2 tablespoons olive oil, or to taste, divided
3 leaves sage, or to taste, sliced into thin strips
3 tablespoons grated Parmesan cheese, or to taste, divided

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)



Tuscan Onion Soup (Carabaccia) image

Provided by Matt Lee And Ted Lee

Categories     soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

1/4 cup diced pancetta or prosciutto (about 3 ounces)
2 cups chopped celery (3 large ribs)
1 tablespoon chopped garlic (3 cloves)
1 cup roughly cut carrots (about 1 large carrot)
1/3 cup extra virgin olive oil, more for brushing toast
1 tablespoon minced rosemary
1 tablespoon minced sage
1 cup white wine
6 large red onions (3 1/2 pounds) sliced
1 1/2 teaspoons coarse salt, more to taste
1 pinch crushed red pepper
1 tablespoon balsamic vinegar
1 1/2 quarts vegetable stock, chicken stock or water
1 teaspoon garam masala or equal parts ground cinnamon, clove and mace
1 1/2 cups shelled fresh or frozen and defrosted green peas
black pepper to taste
2 tablespoons white wine vinegar
6 large eggs
6 slices Tuscan bread
1/2 cup grated Parmigiano-Reggiano or pecorino cheese

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



Tuscan Onion Soup image

This soup is made with white onions, which are milder in flavor than the more usual brown variety. If you cannot get a hold of them, try using large Spanish onions instead.

Provided by MizEmerilLagasse

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 3/4 ounces pancetta, diced
1 tablespoon olive oil
4 large white onions, sliced very thin into rings
3 garlic cloves, chopped
3 3/4 cups hot chicken stock or 3 3/4 cups ham stock
4 slices ciabatta or 4 slices other Italian bread
3 tablespoons butter
2 3/4 ounces gruyere or 2 3/4 ounces cheddar cheese
salt and pepper

Steps:

  • Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
  • Remove the pancetta and set aside until required Add the oil and to the pan and cook the onions and garlic over high heat for 4 minutes.
  • Reduce the heat, cover and cook for 15 minutes until the onions are lightly caramelized Add the stock to the saucepan and bring the mixture to a boil.
  • Reduce the heat and leave the mixture to simmer, covered, for about 10 minutes Toast the slices of bread on both sides, under a preheated broiler, for 2-3 minutes or until golden.
  • Spread the ciabatta with butter and top with the Gruyere or Cheddar cheese.
  • Cut the bread into bite sized pieces Add the reserved pancetta back to the soup and season with salt and pepper to taste.
  • Pour into bowls and top with the toasted bread.

Nutrition Facts : Calories 290.3, Fat 19.8, SaturatedFat 10.1, Cholesterol 44.5, Sodium 859.7, Carbohydrate 16.9, Fiber 2.1, Sugar 7.2, Protein 12.1

TUSCAN ONION SOUP



Tuscan Onion Soup image

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

1/2 cup pancetta, diced
1 tablespoon olive oil
4 large white onions, thinly sliced
3 cloves garlic, minced
3 3/4 cups reduced-sodium chicken broth
1 teaspoon dried parsley flakes
salt & fresh ground pepper
4 slices ciabatta or 4 slices other Italian bread
3 tablespoons soft butter
3/4 cup coarsely grated swiss cheese

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 ONION SOUP - PALIO RESTAURANT, NEW YORK



Tuscan Onion Soup - Palio Restaurant, New York image

Make and share this Tuscan Onion Soup - Palio Restaurant, New York recipe from Food.com.

Provided by swissms

Categories     Clear Soup

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 1/2 lbs white onions, peeled, thinly sliced
3/4 cup dry white wine
1 tomatoes, seeded, diced (about 1/2 cup)
4 cups low sodium chicken broth
1 ounce thinly sliced prosciutto, chopped
4 prosciutto, slices
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
4 tablespoons finely grated parmesan cheese

Steps:

  • Melt butter with oil in heavy large pot over medium-high heat. Add onions and saute until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. Add tomato and saute 1 minute. Remove from heat. Transfer 1 cup onion mixture to blender. Add 1 cup chicken broth and puree until smooth. Return puree to pot. Add remaining 3 cups broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavors.
  • Meanwhile, preheat broiler. Place 4 prosciutto slices on baking sheet. Sprinkle each with 1 tablespoon Parmesan cheese. Broil until cheese melts and bubbles and prosciutto is crispy, about 1 minute. Cut each slice into 6 pieces.
  • Ladle soup into bowls and top each serving with prosciutto pieces.

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