The word “Carabaccia” is the name of a kind of barge that was used to transport salt and sand from one point of the Arno River in Florence to another. The name was given to this soup recipe, which has its origins in the Renaissance kitchen of the Medici family. This recipe was introduced into France by Catherine de Medici when she married the future King Henry II of France in 1533, after which the recipe became that of the famous French Onion Soup (Soupe à l’oignon)
• 1kg onions, finely sliced
• 1 celery stalk, diced
• 1 carrot, diced
• 4 slices of Tuscan- styled crusty bread
• 8 tablespoons olive oil
• 1 ¼ litres vegetable broth
• Salt and freshly ground pepper to taste
• Pecorino cheese, grated for garnishing
Sauté the onions, celery stalk and carrot in the olive oil. When the onions are soft, add the boiling vegetable broth and cook for about 40 minutes on low heat. Add salt and pepper to taste.
Toast the bread and place a slice into each bowl, then pour the soup onto each slice of bread and garnish with the grated pecorino cheese. Serve hot.