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.
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
Ingredients:
- 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
Preparation:
- 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.
- 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.
