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Recipe for: Onion soup with cheese (traditional Polish)

Soups Regional Cuisine of Poland 30 min Easy 6 wyświetleń ~17.75 PLN * - (0)
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Description

Creamy, aromatic onion soup in the Polish version — sweetly caramelized onions cooked in clear vegetable broth, lightly thickened with a roux and baked with crispy croutons topped with melted cheese. The dish combines the simplicity of ingredients available in Poland with the deep, sweet-salty flavor of onions. Perfect as a warming first course for lunch or a light dinner; it pairs wonderfully with sour cream or a glass of white wine, as well as with a green salad with a simple vinaigrette. Visually appealing with golden, glossy onions and a baked, stretchy layer of cheese on top.

Ingredients Used

Ingredients (12)

Servings:
4
  • Onion 5.3 szt. (~800 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 5 g
  • Wheat flour 15 g
  • Vegetable broth 1000 ml
  • Country bread 200 g
  • Cheese 200 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dry white wine 100 ml
  • Dried thyme 2 g
💰 Szacowany koszt dania: ~17.75 PLN (4.44 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the onion

1

Peel the onions. Using a sharp knife and a cutting board, cut the onion in half from top to bottom, then place each half flat side down on the board and slice into thin half-moons (about 3-4 mm). Aim for an even thickness so that the onion glazes and caramelizes evenly.

Ingredients: Onion
Use a large, sharp knife and a stable cutting board. Thin slices caramelize faster; if you're worried about tears, place the knife in cold water before cutting.

Frying the onion

2

In a large wide skillet (preferably with a thick bottom, about 28-30 cm), set over medium heat. Add butter and canola oil, wait for the butter to melt and start to foam slightly. Add the chopped onion, and salt it immediately (about 1/3 of the total salt). Stir with a wooden spoon frequently for the first 3-4 minutes, then reduce the heat to medium-low and cook gently for 18-22 minutes, stirring every 2-3 minutes, until the onion is golden, translucent, and not burnt.

Ingredients: Butter, Rapeseed oil, Onion, Salt
Use a heavy-bottomed pan to distribute heat evenly. Don't rush the process with high heat — the onion needs time to caramelize. If it starts to burn too quickly, lower the heat and add 1-2 tablespoons of water.

Deglazing

3

When the onion is soft and golden, sprinkle the sugar (5 g) evenly and fry for 1 minute to slightly speed up the caramelization. Pour in the white wine (optional) or 2-3 tablespoons of water, briefly increase the heat, and vigorously scrape the browned bits from the bottom of the pan with a wooden spoon — this will add depth of flavor. If using wine, cook for 1-2 minutes to evaporate the alcohol.

Ingredients: Sugar
If you are not using wine, regular water or a bit of broth will also work. Be careful when increasing the heat — do not let the onion burn while deglazing.

Roux

4

Reduce the heat to low and sprinkle the flour (15 g) evenly over the onions. Stir vigorously for 1-2 minutes until the flour is lightly cooked — it should not darken, but rather become slightly opaque and combine with the onions.

Ingredients: Wheat flour
Use a wooden spoon or spatula. The goal is to remove the raw taste of the flour — if you skip this step, the soup may have a floury taste.

Cooking the soup

5

Slowly pour in the vegetable broth (1000 ml) in batches, stirring to avoid lumps. After adding all the broth, raise the heat to medium and bring to a gentle boil, then reduce the heat and simmer for 8-10 minutes to allow the flavors to meld. Season with the remaining salt and pepper (2 g) and optionally add dried thyme (2 g) if using.

Ingredients: Vegetable broth, Salt, Black pepper, Dried thyme
Stir from the bottom to evenly distribute the roux. If the soup is too thick, add a little water; if it's too thin, cook longer uncovered to allow some of the liquid to evaporate.

Preparation of the toast

6

Cut the bread into slices about 1.5 cm thick. Arrange the slices on a baking sheet, drizzle with a little canola oil or spread with butter, and bake in a preheated oven at 200°C for 5-7 minutes until crispy and lightly golden. Alternative: toast in a dry pan for 2-3 minutes on each side.

Ingredients: country bread, Rapeseed oil, Butter
Use a baking sheet lined with parchment paper or a rack. Stale bread gives a better texture to the toast than fresh bread.

Cheese Bake

7

Pour the hot soup into heatproof bowls (evenly distribute the excess onion). Place a portion of grated cheese (about 50 g per serving) on each slice of toast. Place the toast with cheese on top of the soup or separately on a plate. Place the bowls under the oven grill (grill function/top heating) and bake for 3-5 minutes, until the cheese melts, starts to bubble, and lightly browns.

Ingredients: Cheese, country bread
Make sure the bowls are heatproof. If you don't have a grill, you can bake in the oven at 200°C for 6-8 minutes. Keep an eye on it, as the cheese can burn quickly.

Serving

8

Carefully remove the bowls from the oven (use oven mitts). Serve the hot soup with melted cheese, optionally drizzled with a small amount of olive oil or sprinkled with fresh parsley. Serve immediately, as the cheese tastes best right after baking.

Ingredients: Cheese, Vegetable broth
For the soup, use wide, shallow bowls to make the layer of cheese look impressive. Be careful of the steam when removing the lid or pouring the soup.

Fun Fact

💡

Onion soup has a long history in European kitchens — a simple version was already eaten in ancient Rome; the French gratinée version became famous, but in Poland, onion soup gains its identity through local cheeses and rustic bread.

Best for

rodzinny obiad zimowa kolacja przystawka na przyjęcie

Tips

🍽️ Serving

Serve immediately after baking so the cheese is gooey. For contrast, serve with sour cream or natural yogurt, and choose a light white wine for the glass.

🥡 Storage

Store the soup in the refrigerator for up to 2 days in an airtight container. It is better to prepare the croutons and baked cheese just before serving; reheat the soup over low heat, not boiling it, and only bake with cheese right before serving.

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