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Recipe for :

Florentine Onion Soup - Carbaccia

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"Florentine Onion Soup (Carbaccia) is a great hearty alternative to the brothy French Onion Soup. Now that I have discovered this one I don't know if I'll ever go back. It tastes even better the next day".


2 tablespoons olive oil
4 pounds yellow onions, sliced
2 teaspoons sugar
255ml white wine
4 cups chicken broth
1 cinnamon stick
4 cups stale bread, torn
Parmesan cheese, grated

  • In a Dutch oven, heat olive oil over medium high heat.
  • Add the onions and toss to coat with the oil. Cover tightly, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are soft an just beginning to color (30 minutes). Remove the cover, increase the heat to medium, and cook, stirring occasionally, until the onions are amber (45 minutes).
  • Sprinkle with sugar and a little salt. Cook, stirring frequently until the sugar melts and the onions are caramelized (5 more minutes).
  • Add the wine, broth, and cinnamon stick. Stir well, and bring to a boil. Cover tightly, reduce heat to low, and simmer gently, stirring occasionally for 1 hour.
  • Add the bread to the simmering soup and continue cooking until the bread disintegrates, 30 to 45 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
  • Discard the cinnamon stick.
  • Using a wire whisk, whip the soup until the bread is well incorporated. Taste and add more salt if needed. Garnish with Parmesan.

Serves 4

Martin James