Chef Gianluca Deiana Abis: Cipollata alla Campagnola/ Italian Onion Soup
Prep. time: 10 minutes
Cook Time: 50 minutes
Difficulty: 2 out of 5
3 large yellow onions, sliced
1/4 cup of speck, cut into small pieces 2 tbsp of All-purpose flour
1 cup of dry white wine
1/2 tbsp of butter
1/4 cup of olive oil 1/2 cup of Grated Grana Padano
bread, toasted (preferably Tuscan)
1 bay leave
In a large pot, heat the olive oil and butter over medium heat. Add the onions, and season with the salt. Cook the onions until softened, about 10 minutes, then add the speck. Push the onions and speck to one side, and add the flour. Let the flour toast for a minute, then mix it into the onions. Add white wine, and bring to a boil. Add 5 cups of water and bay leave. Cover, and cook until the onions are tender and the soup has thickened, about 40 minutes. When you are ready to serve, turn off the heat and stir in the grated cheese. Divide the soup into single bowls and place a piece of grilled bread in each of them, and ladle the soup over the bread. Sprinkle with a little more grated cheese, and serve.
The onion soup, called in Tuscany Carabaccia, is a very appetizing and healthy first winter dish prepared in multiple versions depending on the region. A simple and quick recipe perfect to be served on the table during the autumn or winter months. The most famous recipe is the French one, soupe d’oignons, considered an extremely refined dish even if its ancestor belongs to the Tuscan gastronomic tradition where we find a more rustic but very tasty soup. In some Renaissance documents the Florentine onion soup called Carabaccia is mentioned which takes its name from the earthenware container where it was prepared. Over the years this dish has undergone considerable variations.