Description
Today we will visit Sunny Tuscany and try the delicious soup that was served in the Renaissance Italian princes soup "la carabaccia". Where did that name come - not entirely known, but there are opinions that it comes from the name of the dish in which it was served. The sweet and salty taste of the soup is very striking with its richness of nuances. Imagine Leonardo de Vinci was very fond of this soup. He in those days was considered the soup of the rich, why, because then these ingredients like almonds, honey and spices were very expensive. It is possible that this soup gave rise to all the famous French onion soup, which was brought to his country Caterina de ' Medici.
Ingredients
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Red onion
700 g
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Broth
250 ml
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Almonds
50 g
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Parmesan
30 g
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Honey
1 Tbsp
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Olive oil
1 Tbsp
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Salt
-
Black pepper
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Cinnamon
1 tsp
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Nutmeg
Cooking
Peel the onion and cut into thin strips.
A saucepan with a thick bottom, put on fire. Add olive oil and onions. Simmer over low heat, covered for about 10 minutes, the onions should become translucent and soft. If oil is not enough, you can add a little water to the onions.
When the onions become soft, add the ground almonds, spices (cinnamon, nutmeg, salt and pepper) and honey.
Pour in onion soup mix.
Cover and continue to simmer the soup until the evaporation of the broth. Let it stay a little broth.
Heat the oven to 220 degrees. Pour the soup into ramekins that can be baked in the oven. Sprinkle with grated Parmesan and bake about 5 minutes until Golden brown.
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