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Polish Onion Soup Recipe - Zupa Cebulowa

User Rating 2.5 Star Rating (6 Reviews)


Polish Onion Soup

Polish Onion Soup

© Multico, used with permission.
I adapted this recipe for Polish onion soup or zupa cebulowa (ZOO-pah tseh-boo-LOH-vah) from chef Bogdan Gałązka's "The Cuisine of the Teutonic Grand Masters in Malbork Castle" (Multico, 2009). The book is written in both Polish and English and, at this point, is only available online. The soup is served with goat cheese, herbs and garlic bread.

Here is a larger photo of chef Bogdan Gałązka's Polish Onion Soup or Zupa Cebulowa.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings Onion Soup


  • 6 tablespoons oil
  • 3 tablespoons butter
  • 8 large onions (about 1 3/4 pounds), peeled and sliced
  • 4 slices bacon, diced
  • 5 garlic cloves, minced
  • 1/2 cup cognac
  • 2 quarts beef stock
  • Fresh thyme and lovage
  • Salt and pepper
  • Few fresh nutmeg gratings
  • 6 slices whole-wheat bread
  • 12 slices smoked cheese of choice
  • 3 ounces goat cheese, crumbled
  • Fresh rosemary


  1. In a large, heavy saucepan, heat oil and butter. Add onion and sauté for 10 minutes or until golden. Add bacon and sauté until bacon begins to render its fat. Add 4 cloves minced garlic(reserving 1 clove) and sauté lightly. Add cognac and simmer for 3 minutes or until the alcohol has evaporated. Add thyme sprig, lovage and stock, and bring to a boil. Reduce heat and simmer 15 minutes or until onion is tender. Remove rosemary and lovage from soup and discard. Season to taste with salt, pepper and nutmeg.

  2. Arrange bread slices on a baking sheet and bake for 4 minutes at 350 degrees. Remove from oven and rub with remaining 1 clove chopped garlic. Place one bread slice in six bowls. Layer two slices cheese over each slice of bread, and ladle hot soup over the bread and cheese. Garnish with goat cheese and fresh rosemary.
User Reviews

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 4 out of 5
Polish Onion Soup Recipe - Zupa Cebulowa, Member nyfacsteacher

We made this delicious soup in my Global Foods Class. The students learned the proper technique to cutting onions, the process of caramelizing onions, and the process to make stock. Most had never had goat cheese or any smoked cheeses. We had to use two substitutes in our recipe. Celery leaves were used in place of lovage and apple juice was a replacement for the cognac. It took much longer than the recipe said to get the onions cooked. The soup was enjoyable, but it was very sweet.

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