Florentine Onion Soup - Carbaccia
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.
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.
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".
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
a Dutch oven, heat olive oil over medium high
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).
with sugar and a little salt. Cook, stirring
frequently until the sugar melts and the onions
are caramelized (5 more minutes).
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.
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.
the cinnamon stick.
a wire whisk, whip the soup until the bread
is well incorporated. Taste and add more salt
if needed. Garnish with Parmesan.