Carabaccia (Sweet Onion Soup) - cooking recipe

Ingredients

100 g blanched almonds
150 ml white wine vinegar
cinnamon stick
1 kg onion, finely chopped
4 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 liter stock
6 slices bread
gruyre cheese
salt

Preparation

Crush the almonds in a mortar and leave them to soak in the vinegar with the cinnamon stick for about one hour.
Gently fry the onions in the oil.
Add the almonds, sugar, salt and stock and cook for half an hour.
Toast the slices of bread, place a slice in each dish and pour over the onion soup.
You could garnish the soup by sprinkling grated Gruyere cheese over just before serving, or even return it to the oven for ten minutes, with the cheese on top.