Carabaccia
(Sweet Onion Soup)
Ingredients:
3.5 ounces (100 grams) blanched almonds
1/2 cup (140 ml) white wine vinegar
1 cinnamon stick
2.2 lbs (1 kg) onions
4 tbs extra-virgin olive oil
1 teaspoon sugar
1 quart (1 liter) stock
6 slices of bread
Gruyere cheese
Salt
Directions:
Crush the almonds in a mortar and leave them to soak in the vinegar with the cinnamon stick for about one hour.
Finely chop the onions and fry in the olive oil.
Rinse the almonds in a sieve and add to the onions.
Add the sugar, salt and stock and cook for half an hour.
Toast the slices of bread, place a slice in each dish and pour over the onion soup. You could garnish the soup by sprinkling grated Gruyere cheese over just before serving, or even return it to the oven for ten minutes, with the cheese on top. Serves 3-4.