Florentine-Style Onion Soup | Rachael Ray | Recipe

May 2024 · 1 minute read

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Rach based this soup on two recipes she was fascinated by in Food alla Florentine, a collection of ancient and more modern dishes written by Naomi Barry and Beppe Bellini in 1972. It blends together caramelized onions and ground toasted almonds. "When I thought about the marriage of the sweetness of onions cooked a really long time with the creaminess and that earthiness of toasted nut, wow—I thought, this is something I have to try and put my own kind of spin on," says Rach. The result is incredibly velvety even though there's no cream, and the layers of flavor are amazing! Another surprise she learned from the book is adding a pinch of cinnamon to the bread that goes on top of the soup. It's so weird, notes Rach, but it's delicious!  

Serve a bowl of the soup for lunch. For a bigger dinner, Rach suggests adding a small steak with grilled lemon on the side. 

For a classic French onion soup, check out this recipe by Jacques Pépin

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