Tuscan Onion Soup (Carabaccia)

Name: Tuscan Onion Soup (Carabaccia)
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: italian
Ingredients: 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

Recipe from Cesare Casella

Adapted by Matt Lee and Ted Lee

Total Time: 1 hour 15 minutes
Rating: 3(24)
Comments: Read comments

Featured in: THE CHEF: CESARE CASELLA; Toast, Egg and Onions: Soup's On!

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Ingredients

Yield:6 servings

¼cup diced pancetta or prosciutto (about 3 ounces)
2cups chopped celery (3 large ribs)
1tablespoon chopped garlic (3 cloves)
1cup roughly cut carrots (about 1 large carrot)
⅓cup extra virgin olive oil, more for brushing toast
1tablespoon minced rosemary
1tablespoon minced sage
1cup white wine
6large red onions (3½ pounds) sliced
1½teaspoons coarse salt, more to taste
1pinch crushed red pepper
1tablespoon balsamic vinegar
1½quarts vegetable stock, chicken stock or water
1teaspoon garam masala or equal parts ground cinnamon, clove and mace
1½cups shelled fresh or frozen and defrosted green peas
black pepper to taste
2tablespoons white wine vinegar
6large eggs
6slices Tuscan bread
½cup grated Parmigiano-Reggiano or pecorino cheese

Ingredient Substitution Guide

Preparation

Step 1
Purée pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
Step 2
In an eight-quart pan, heat ⅓ 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.