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Tuscan Onion Soup

Tuscan Onion Soup

Tuscan Onion Soup

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This Tuscan Onion Soup, known as Carabaccia, showcases the unique flavors of the region, combining the sweetness of red onions with the richness of pecorino Romano, almonds, and our aromatic Tuscan Rosemary Salt. A delightful and comforting dish that's perfect for a warm and flavorful meal.

Thyme, sage, and a hint of cinnamon in our blend? It's a match made in soup heaven. Make it vegetarian by swapping the beef stock for vegetable stock instead and pair it with Fontina Cheesy Garlic Bread for the ultimate meal.

Move over, French Onion – this lighter, flavorful twist is stealing the spotlight!

Yields
6.0 servings
Prep Time Cook Time Total Time
15 min 25 min 40 min
What You'll Need
  • Large pot
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons 
Tuscan Onion Soup

Tuscan Onion Soup

Ingredients

  • 3 lb red onions (about 7 medium sized)
  • 2 tablespoons olive oil
  • 2-3 teaspoons Tuscan Rosemary Salt 
  • 1/4 cup ground almonds 
  • 2 tablespoon red wine vinegar 
  • 2 tablespoon honey 
  • 4 cups beef stock 
  • 2oz piece pecorino Romano + more for serving 

Get the Spices

Tuscan Rosemary Salt
Tuscan Rosemary Salt

Directions

  1. Peel the red onions and thinly slice them. You can choose to slice them into half-moon shapes. 
  2. In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté them for 5 minutes, stirring occasionally, until they become soft and translucent.
  3. Stir in the Tuscan Rosemary Salt, ground almonds, red wine vinegar, and honey. 
  4. Pour the beef stock into the pot with the sautéed onion mixture. Stir to combine.
  5. Add the 2 ounce piece of pecorino to the pot and allow the soup to come to a gentle simmer. Cover and let it cook for about 25 minutes, allowing the flavors to meld together.
  6. Ladle the Tuscan Onion Soup into serving bowls and sprinkle additional grated pecorino Romano on top of each bowl for extra flavor.
  7. Serve with bread, as desired.
Dinner Lunch Mediterranean Kitchen Onions Soup Tuscan Rosemary Salt
Tuscan Onion Soup

Tuscan Onion Soup

COOK TIME: 25.0

  • 3 lb red onions (about 7 medium sized)
  • 2 tablespoons olive oil
  • 2-3 teaspoons Tuscan Rosemary Salt 
  • 1/4 cup ground almonds 
  • 2 tablespoon red wine vinegar 
  • 2 tablespoon honey 
  • 4 cups beef stock 
  • 2oz piece pecorino Romano + more for serving 
  1. Peel the red onions and thinly slice them. You can choose to slice them into half-moon shapes. 
  2. In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté them for 5 minutes, stirring occasionally, until they become soft and translucent.
  3. Stir in the Tuscan Rosemary Salt, ground almonds, red wine vinegar, and honey. 
  4. Pour the beef stock into the pot with the sautéed onion mixture. Stir to combine.
  5. Add the 2 ounce piece of pecorino to the pot and allow the soup to come to a gentle simmer. Cover and let it cook for about 25 minutes, allowing the flavors to meld together.
  6. Ladle the Tuscan Onion Soup into serving bowls and sprinkle additional grated pecorino Romano on top of each bowl for extra flavor.
  7. Serve with bread, as desired.

Tuscan Onion Soup

This Tuscan Onion Soup, known as Carabaccia, showcases the unique flavors of the region, combining the sweetness of red onions with the richness of pecorino Romano, almonds, and our aromatic Tuscan Rosemary Salt. A delightful and comforting dish that's perfect for a warm and flavorful meal.

Thyme, sage, and a hint of cinnamon in our blend? It's a match made in soup heaven. Make it vegetarian by swapping the beef stock for vegetable stock instead and pair it with Fontina Cheesy Garlic Bread for the ultimate meal.

Move over, French Onion – this lighter, flavorful twist is stealing the spotlight!

Dinner Lunch Mediterranean Kitchen Onions Soup Tuscan Rosemary Salt
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