The onion soup, called in Tuscany Carabaccia, is a first winter dish very appetizing and healthy prepared in different versions depending on the country of origin. A quick and easy recipe for perfect execution by protare on the table during the autumn or winter months.
4 large yellow onions
1 L and ½ beef stock
salt and pepper q.b.
40 grams of flour 00
50 grams of butter
3 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon of white vinegar
½ cup of white wine
Slices of homemade bread
Preparation of recipe
Peel the onions and cut them into very thin slices. Heat 1 liter and a half of meat broth. In a large saucepan melt the butter and oil, add the onions and cook on low heat for about 10 minutes.
Combined with a teaspoon of vinegar, one of sugar and continue cooking for another 5 minutes. When the onions become amber in color add the wine, let it evaporate, then add the flour previously sifted. Mix the flour to the onions and cook for 5 minutes over low heat, pour half of broth and stir.
Add the rest of the broth and simmer for about 30 minutes. When cooked, season with salt and pepper. Divide the soup into individual bowls and serve with slices of homemade bread (preferably Tuscan) lightly toasted.