Carabaccia Renaissance Onion Soup
8 large red onions, peeled and left whole
3 quarts meat or chicken broth
juice of three lemons
1/4 cup olive oil
8 ounces blanched almonds
5 teaspoons ground cinnamon
4 teaspoons sugar
Bring 1 gallon of salted water to a boil. Cook the onions for 5 minutes, then drain, dry, and chop them coarsely. Heat a large sauce pan, add the olive oil, add the onions and gently saut? for 5-7 minutes. Heat the broth in a stockpot, then pour into the saucepan with the onions. Simmer until the onions are soft, about 50-60 minutes. Warm the lemon juice in a small saucepan, then add the blanched almonds and simmer gently for 4-5 minutes.
Remove the onions from the broth, put into a food processor or blender and puree Return to the broth. Salt and pepper, to taste, ad 1 teaspoon of cinnamon, and place the pan back on the burner. when the broth reaches the boiling point, ad th almonds in lemon juice, reduce heat to a simmer, and simmer 3 minutes more.
Remove the saucepan and laddle into bowls. Sprinke 1/2 teaspoon sugar, 1/2 teaspoon cinnamon om each bowl of soup.
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