Recipes from the Journal

Carabaccia (sweet onion soup)

Serves six

• 4 oz blanched almonds (buy them readymade)
• 2/3 c. white wine vinegar
• cinnamon stick
• 2 lbs onions
• 4 T olive oil
• 1 t sugar
• 1 t salt
• 32 oz. vegetable stock
• 6 slices French or Italian bread
• a few ounces Gruyere (or Emmentaller or Swiss) cheese

1. Crush the almonds (in mortar or food chopper) and leave them to soak in the vinegar with the cinnamon stick for about one hour.
2. One hour later: finely chop the onions and fry in the oil until translucent.
3. Rinse the almonds in a sieve and add to the onions.
4. Add the sugar, salt and stock, bring to a boil, then turn down the heat and simmer for half an hour. Soup's done at this point -- if you're not ready to serve, just set it aside and reheat it just before the next step. Careful not to cook it down so much that you're left with mostly onions. :-)
5. Toast the slices of bread (putting them in a 350 degree oven for a few minutes works fine), place a slice in each dish and pour over the onion soup.
6. Sprinkle grated cheese on top of each bowl and serve. Good with salad and sandwiches!

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