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Carabaccia Tuscan Red Onion WFPB Soup

Recipe by: PlantifullFare, published on their website on 2/28/24


  • 2 pounds red onions halved and sliced through root end ¼ inch thick
  • 4 cups water divided; can also use 1 cup red or white wine and 3 cups wat er or vegteble stock
  • ¾ teaspoon table salt divided
  • 2 sprigs fresh sage or 1 tsp dried sage
  • 3 sprigs of fresh thyme
  • 2 bay leaf
  • 2 tbsp Simply Lemon Balsamic


  1. Slice 2 lbs of red onion into ¼ inch slices. Gather your aromatics.
  2. Bring onions, 1 cup water (or wine) and ½ teaspoon salt to boil in Dutch oven over high heat. Adjust heat to medium, cover, and cook at rapid simmer, stirring occasionally, until onions have fully softened and collapsed, 18 to 20 minutes.
  3. Uncover and continue to cook, stirring occasionally, until liquid evaporates (onions should NOT brown), 6 to 8 minutes. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
  4. Add sage sprigs, thyme, garlic, bay leaf, remaining 3 cups water (or stock), and remaining ¼ teaspoon salt. Bring to boil, adjust heat to gentle simmer and cook covered, for 30 minutes.
  5. Remove sage sprigs and bay leaf. Stir in Simply Lemon Balsamic. Season with salt and pepper to taste.
  6. Ladle soup into bowl. Serve, passing Vegan Parmesan separately.


  • Carabaccia, a traditional Tuscan onion soup, is a culinary masterpiece that captures the essence of simplicity and rustic elegance. This hearty and flavorful dish has deep roots in Italian culinary history and showcases the Tuscany region’s commitment to using simple, high-quality ingredients to create remarkable flavors.
  • Adding lemon balsamic vinegar to soup can bring a bright and refreshing dimension to the dish. The citrusy notes from the lemon complement the savory flavors of the soup, providing a burst of acidity that balances richness and enhances overall taste. The balsamic vinegar contributes a subtle sweetness and complex depth, elevating the flavor profile and adding a touch of sophistication to the soup. This combination not only adds complexity to the broth but also offers a delightful contrast that can make the soup more vibrant and memorable. Also, the lemon balsamic vinegar prevents leftovers from oxidizing or turning brown.
  • Replacing part or all the water with red or white wine and vegetable stock will increase the calories.
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