Carabaccia — Tuscan Onion Soup with Bread
Silky caramelized onions built in one pot with garlic, thyme, and a splash of wine, finished with toasted bread and a drizzle of olive oil. Pure Tuscan comfort in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 342
- Protein
- 6g
Ingredients
- 4 medium (about 1.5 lbs) yellow onions, halved and thinly sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 3 sprigs fresh thyme sprigs
- ½ cup dry white wine
- 2 cups vegetable broth
- 4 slices crusty bread, sliced 1-inch thick
Instructions
- 1
Heat olive oil in a large pot over medium. Add sliced onions and a pinch of salt, stir to coat.
- 2
Cook onions, stirring occasionally, until deep golden and caramelized, about 18–20 minutes. Watch they don't burn.
- 3
Add garlic and thyme sprigs, stir for 30 seconds until fragrant.
- 4
Pour in wine, scrape up browned bits from the pot bottom, and simmer until liquid reduces by half, about 2 minutes.
- 5
Add vegetable broth and bring to a gentle simmer. Cook 3 minutes, then taste and adjust salt and pepper.
- 6
Toast bread slices in a separate skillet or toaster until golden and crisp on both sides.
- 7
Ladle hot soup into bowls, place a slice of toasted bread on top, and drizzle with olive oil. Serve immediately.
Tools you’ll need
- large heavy-bottomed pot (4–6 quart)
- wooden spoon or whisk
- separate skillet or toaster
- ladle
- soup bowls
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