The cure for the cold weather blues.
Carabaccia doesn't look like the French onion soup that you're used to. The bread—usually toasted and, if you like, rubbed with garlic—goes in the bottom of the bowl, like in most, not the top. The cheese is Parmesan, not Gruyere, and the stock is a lighter vegetable stock.
Today's carabaccia is usually a mellower, earthier version of the antique ones, often with Parmesan and a runny-yolked poached egg in it to add creaminess and sustenance. I like to keep mine something that da Vinci may have eaten, so I make a vegetable stock as the base. But if you want a richer soup, feel free to make this with chicken or beef stock. A springtime version sees fresh peas and fava beans in here too, which freshen the soup and add color.
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