Carabaccia (Tuscan Onion Soup)

Prepare the Onions: Peel the onions and halve them. Slice thinly lengthwise, following the grain of the onion. (5 minutes)

Sauté the Onions: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sliced onions and kosher salt. Cook, stirring occasionally, until the onions begin to turn translucent, about 5-7 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are very soft, deeply caramelized, and sweet, approximately 1 hour. Patience is key to unlocking their full flavor.

Infuse with Aromatics: Add the sage leaves, black pepper, cinnamon (if using), and ground almonds to the caramelized onions. Cook, stirring constantly, until fragrant, about 3-5 minutes. This will awaken the spices and meld them beautifully with the onions.

Simmer the Soup: Transfer the onion mixture to a soup pot. Pour in the red wine vinegar and beef broth. Bring the soup to a simmer over high heat, then reduce the heat to medium-low. Simmer gently, uncovered, allowing the flavors to meld and deepen, about 30 minutes.

Prepare the Crostini: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. (2 minutes)

Dress the Bread: Place the halved Italian bread slices onto the prepared baking sheet. Drizzle generously with olive oil. Sprinkle the sliced sage leaves and Parmesan cheese evenly over the bread. (3 minutes)

Toast the Crostini: Bake in the preheated oven until the crostini are golden brown and the cheese is melted and bubbly, about 10-15 minutes. Watch carefully to prevent burning.

Assemble and Serve: Ladle the hot soup into serving bowls. Top each bowl with a piece of toasted crostini. Drizzle with a touch of remaining olive oil and sprinkle with remaining Parmesan cheese. Encourage diners to dunk the crostini into the soup, allowing it to soak up the delicious broth before enjoying.