For this recipe, we were beta testers for America’s Test Kitchen (ATK). As part of the rules, we were unable to post anything until it was published in their magazine and online; which was six months after the fact.
In the same vein as French Onion Soup, the buttery, sweet savoriness of carabaccia, Tuscany’s centuries-old red onion soup, introduces you to an entirely different side of allium complexity.
As ATK explains, Carabaccia is a simple, centuries-old Tuscan onion soup made by softening (but not browning) and then simmering loads of onions in water until the liquid is gently savory-sweet; the soup is served with toasted bread, grated Parmesan or Pecorino, and perhaps a poached egg.
For this take, 2 pounds of thin-sliced red onions are softened by first simmering them covered, with a little water, salt, and olive oil, so that the moist heat would encourage them to quickly collapse. Then they are briefly cooked uncovered to evaporate the liquid and concentrate their flavor; finally they are simmered with water, sage, and bay leaf to infuse the broth with the onions’ sweet savor.
Stirring grated Parmesan into the soup enhances its flavor. While the soup simmers, you broil slices of crusty bread and poach the eggs. To serve, placed a slice of toast in each bowl and top with a poached egg; then ladle the soup around the bowl.
Carabaccia is traditionally made with water but feel free to use your favorite chicken or vegetable broth in Step 2. A rasp grater works well for grating the Parmesan. Serve this soup with a poached egg spooned on top of the toast before the soup is ladled into the bowl.
Carabaccia (Tuscan Onion Soup)
Ingredients
- 2 lbs. red onions, halved and sliced through root end ¼ inch thick
- 5 cups water, divided; OR chicken or vegetable broth
- 3 Tbsp. extra-virgin olive oil, divided
- ¾ tsp. table salt, divided
- 2 sprigs fresh sage
- 1 bay leaf
- ½ cup (1 oz.) finely grated Parmesan cheese, plus extra for serving
- 4 poached eggs
- 4 (½-inch-thick) slices thick-crusted country bread
Directions
- Bring onions, 1 cup water, 2 tablespoons oil, and ½ teaspoon salt to boil in Dutch oven over high heat. Adjust heat to medium, cover, and cook at rapid simmer, stirring occasionally, until onions have fully softened and collapsed, 18 to 20 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates (onions should not brown), 6 to 8 minutes. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
- Add sage sprigs, bay leaf, remaining 4 cups water, and remaining ¼ teaspoon salt. Bring to boil, adjust heat to gentle simmer and cook, covered, for 30 minutes. Remove sage sprigs and bay leaf. Stir in Parmesan. Season with salt and pepper to taste.
- Meanwhile, adjust oven rack about 6 inches from broiler element and heat broiler. Place bread on aluminum foil-lined rimmed baking sheet, drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until browned, crisp, and starting to char at edges, 2 to 4 minutes. Flip bread and continue to broil until bottom is starting to char, 2 to 4 minutes longer.
- Place 1 slice bread in bottom of each individual bowl. Top bread with poached egg. Ladle soup into bowl. Serve, passing Parmesan separately.
Recipe from Annie Petito for America’s Test Kitchen
Accounting for Taste 
There are so many regional Italian recipes. I had not heard of this one before. Your recipe is similar to Italian ones I’ve checked online — except for using pecorino instead of parmigiano.
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