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Carabaccia (Tuscan Onion Soup)

Posted by Food52 on


2 lbs. red onions, sliced thinly
2 Tbsp. Teaoli Extra Virgin Olive Oil, plus more for drizzling
(Eureka Lemon, Herbs de ProvenceTuscanWild Mushroom & Sage, etc.)
4 fresh sage leaves
4 c. vegetable stock
4 eggs
¾ cup Parmesan cheese, grated, plus more for serving
4 slices crusty bread, toasted


In a large, heavy-bottomed stock pot, gently sauté the onion in olive oil with a good pinch of salt, pepper, and sage leaves on lowest heat. Let them sweat gently without changing color, about 30 minutes. Add vegetable stock to cover and bring to a simmer for 30 minutes. Sprinkle half of the cheese over the soup, crack the eggs into the soup, add the rest of the cheese, and cover until egg whites are cooked and the yolks are runny, about five minutes. Serve the soup with an egg in each bowl with a side of bread.

Recipe adapted from Food52.

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