Carabaccia Soup

1. 1

   Blanch the onions for approximately 10 minutes in boiling water.

2. 2

   Cool them under cold running water and slice thin. Set aside.

3. 3

   Place a few tablespoons of oil in a terracotta pan, add the prosciutto, sausage, and rosemary.

4. 4

   Add the onions and saute on medium heat for about 5 minutes.

5. 5

   Add the dry white wine and cook for 5 minutes..

6. 6

   Add the water and boil for approximately 40 minutes.

7. 7

   If desired, blend the soup with an immersion blender, making it smooth.

8. 8

   Toast the bread slices and place one slice in each bowl.

9. 9

   Pour the soup into the bowl and sprinkle it with the grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.