Carabaccia is a sweet and savory Tuscan onion soup made by slowly cooking red onions with white wine. This flavorful, comforting soup is simple to prepare and is excellent served with a slice of toasted bread topped with melted cheese.
Carabaccia traces its roots to the Renaissance and is said to have been a favorite of Leonardo da Vinci. Traditional versions use slowly cooked red onions, vegetable stock, a touch of cinnamon, and sometimes ground almonds to thicken the soup.
I’ve tried the version with ground almonds and while it is tasty, the texture can become quite thick as the almonds absorb liquid. Over time the recipe has evolved, and the version here keeps the authentic flavors while offering a smoother texture and better keeping qualities.
In my adaptation I leave out the ground almonds and add dry white wine for depth. In Tuscany the soup is often served with a slice of toasted crusty bread at the bottom of the bowl; I prefer to top the bread with Parmigiano Reggiano and use it for dipping.
Ingredients – what you need
A few simple, quality ingredients make a great Carabaccia that stays true to the original flavors without the grainy texture.
Photos above show the ingredients and important tips.
- Onions – red onions are traditional and give the best Tuscan flavor, though white or brown can be used in a pinch.
- Cinnamon – just a small pinch (about 1/4 tsp) to add warmth without a pronounced cinnamon taste.
- Stock – vegetable stock is traditional; chicken stock is an acceptable alternative. Avoid beef stock, which will overpower the delicate flavors.
- White wine – use a dry Italian white wine if possible for the best flavor.
Peel the onions, trim the ends, and halve them. Slice the onions as thinly as possible; a food processor with a slicing attachment speeds this up and keeps the slices uniform.
Warm the olive oil in a large, deep pot. Add the sliced onions, stir to coat, sprinkle a pinch of salt, and cook very gently over medium-low heat until the onions are extremely soft and starting to break apart. This slow-cooking step takes about 40–45 minutes; be careful not to let the onions brown.
Once the onions are soft, add the white wine vinegar, the dry white wine, a pinch of cinnamon, and freshly ground black pepper. Simmer until the wine reduces by about half, which concentrates the flavor.
Add 4 cups (about 1 litre) of vegetable stock and a bay leaf, then simmer gently for 30 minutes to allow the flavors to meld.
Serve the soup with toasted or grilled bread topped with melted Parmigiano Reggiano, or place a toasted slice in the bottom of the bowl before ladling in the soup—both methods are traditional.
Recipe tips and FAQs
- Serving suggestion – In Tuscany, a slice of toasted bread is often placed in the bowl before the soup is added. Alternatively, top the soup with toasted bread and melted Parmigiano Reggiano.
- Texture – To thicken slightly, stir in a cornstarch slurry made from 1 tablespoon cornstarch and 2 tablespoons water, then return the soup to a simmer until it thickens.
- Using store-bought stock – Choose a good-quality, low-sodium stock so you can control seasoning and avoid an overly salty result.
Both soups rely heavily on onions but differ in ingredients and flavor. Carabaccia uses red onions, vegetable stock, white wine and a hint of cinnamon. French onion soup typically uses beef stock, includes garlic, and is often thickened and topped with melted cheese over bread.
Refrigerated in a covered container, the soup will keep for 1–2 days. It freezes well for up to 3 months; thaw completely before reheating until piping hot.
More Italian soup recipes you might like
- Italian Lentil Soup (Zuppa di Lenticchie)
- Green Pea Soup with Crispy Prosciutto
- Tuscan Chickpea Soup
- Pastina Soup (Italian Chicken Noodle Soup)
- Tuscan Farro Soup with Beans
If you try this Carabaccia recipe, please rate it and share how it turned out in the comments. I love hearing from readers and learning how you personalize the dish.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to ensure success.
Carabaccia (Tuscan Onion Soup)
By Emily
Ingredients
- 2 lbs red onions (1kg)
- 1 cup dry white wine (240ml)
- 4 cups vegetable stock (1 litre)
- 1 bay leaf
- 1 small pinch cinnamon (around 1/4 tsp)
- 1 Tbsp white wine vinegar
- 2-3 Tbsp olive oil
- 1/2 tsp freshly ground black pepper
- Salt, to taste
Instructions
- Peel and trim the ends of the onions (2 lbs/1 kg) and halve them. Slice the onions very thinly; a food processor with a slicing attachment makes this faster.
- Warm the olive oil in a large, deep pot. Add the onions, stir to coat, add a pinch of salt, and cook very slowly over medium-low heat until the onions are soft and breaking apart, about 40–45 minutes. Avoid browning.
- Add 1 tablespoon white wine vinegar, 1 cup (240 ml) dry white wine, a pinch of cinnamon, and 1/2 teaspoon black pepper. Simmer until the wine reduces by half.
- Pour in 4 cups (1 litre) vegetable stock and add the bay leaf. Simmer gently for 30 minutes.
- Serve with toasted or grilled bread topped with melted Parmesan, or place a slice of toasted bread in the bowl before ladling in the soup.
Notes
- Serving suggestion – Place a slice of toasted bread in the bowl before pouring in the soup, or top the soup with toasted bread and melted Parmigiano Reggiano.
- Texture – To thicken, mix 1 tbsp cornstarch with 2 tbsp water and stir into the soup, then simmer until slightly thickened.
- Using store-bought stock – Use a quality, low-sodium stock so you can adjust seasoning to taste.
- Leftovers & freezing – Keeps in the fridge for 1–2 days or freezes for up to 3 months.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an approximation.