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Tuscan Onion Soup

4.8
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PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
125 min
SERVINGS
6 servings
Dinner Italian
Tuscan Onion Soup
Ingredients
  • 4 pounds red onions
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 3 leaves sage
  • freshly ground black pepper to taste
  • ground cinnamon
  • 1/4 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
Instructions
1
Prepare the soup: Separate onions and cut into halves, then slice them lengthwise into thin pieces.
2
Heat a substantial amount of oil in an enormous skillet over a moderate to high heat level. Add the sliced onions and a pinch of kosher salt. Cook and stir constantly until they begin to soften, taking around 5 to 7 minutes. Gradually decrease the heat to a moderate level and continue cooking, stirring occasionally, until they are extremely soft and have developed a sweet flavor, approximately 1 hour long.
3
Add dried sage leaves, black pepper, ground cinnamon, and sliced almonds to the onions. Cook and stir frequently until they release a fragrant aroma, lasting around 3 to 5 minutes. Transfer the mixture to a large soup pot. Pour in vinegar and broth, stirring well before bringing the mixture to a boil over high heat. Reduce the heat to a low-medium level and let it simmer until all the flavors have melded together, roughly 30 minutes.
4
Assemble the soup: Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Line a small baking sheet with aluminum foil for easy cleanup.
5
Place Italian bread slices onto the prepared baking sheet. Drizzle a moderate amount of olive oil over the bread; sprinkle some dried sage leaves and grated Parmesan cheese on top.
6
Bake in the preheated oven until it turns golden brown, approximately 15 minutes.
7
Serve the soup: Ladle the hot soup into individual serving bowls. Place a piece of toasted bread on top of each bowl; drizzle any remaining olive oil over the bread and sprinkle some Parmesan cheese on top. Dip the toasted bread into the soup, allowing it to absorb the flavors for a few minutes before serving.