Sweet Onion & Raisin Soup (Carabaccia)
Golden caramelized onions, plump raisins, and a bright vinegar finish—this Florentine soup is silky, naturally sweet, and ready in 25 minutes. Serve with crusty bread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 6g
Ingredients
- 2 lbs yellow onions, sliced into thin half-moons
- 3 tbsp olive oil
- 4 cups vegetable or chicken broth
- ½ cup raisins or currants
- 2 tbsp red wine vinegar
- 3 tbsp pine nuts, lightly toasted
- 1 pinch salt and black pepper
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add the sliced onions and stir to coat. Cook, stirring occasionally, until deeply golden and caramelized, 12-15 minutes. Onions should smell sweet and jammy.
- 3
Pour in the broth and add the raisins. Bring to a simmer and cook for 5 minutes until raisins plump.
- 4
Stir in the red wine vinegar and season with salt and pepper to taste.
- 5
Ladle soup into bowls and scatter toasted pine nuts and fresh parsley on top.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- ladle
- bowls
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