Name: Tuscan Onion Soup (Carabaccia) with Sourdough Toast, Fried Egg & Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 2839 ml chicken or vegetable broth; 6 eggs; 85 g Parmesan cheese; 3 medium red onions; 6 slices sourdough bread; 1 ½ (142 g) pkgs spring mix (mixed greens); almond meal/flour; black pepper; cinnamon, ground; extra virgin olive oil; pure maple syrup; red wine vinegar; salt

Tuscan Onion Soup (Carabaccia) with Sourdough Toast, Fried Egg & SaladTuscan Onion Soup (Carabaccia) with Sourdough Toast, Fried Egg & Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

2839 ml chicken or vegetable broth

6 eggs

85 g Parmesan cheese

3 medium red onions

6 slices sourdough bread

1 ½ (142 g) pkgs spring mix (mixed greens)

almond meal/flour

black pepper

cinnamon, ground

extra virgin olive oil

pure maple syrup

red wine vinegar

salt

Instructions

Peel, halve, and slice onions crosswise into thin half-moons.

Preheat a large pot over medium-low heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until onions are very soft but not brown, about 15 minutes. (Reduce heat, if necessary, to keep the onions from browning.)

Meanwhile, place almond flour, vinegar, and cinnamon in a small bowl. Stir to combine.

When the onions are done, add almond mixture to the pot and continue to cook, stirring constantly, until fragrant, 1-2 minutes more. (Reserve bowl for later use.)

Add broth to the pot with the onion, stir to combine the soup, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until flavors are blended, 7-8 minutes.

Meanwhile, finely grate Parmesan, place in the reserved bowl, and set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add bread slices and pan-fry until toasted on one side, about 1 minute.

Remove bread to a plate and add more oil to the skillet. Return bread to the skillet, toasted-side up, and continue to pan-fry until toasted on the other side, 1 minute more. Return to the plate. (Reserve skillet for the next step.)

Return skillet to medium-high heat and add more oil. Gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

Meanwhile, place additional oil, vinegar, maple syrup, salt, and pepper in a large bowl. Whisk to combine the dressing.

Wash and dry the mixed greens (skip this step if they came pre-washed). Add to the bowl with the dressing and toss to combine the salad.

When the soup is done, add Parmesan, stir to combine, and remove from heat.

Divide soup between bowls, then top with toasted bread and eggs. Serve with salad on the side and enjoy!

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