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My Grandma's Old World Polish Recipes
Appetizers Fish Meat Potatoes
Poultry/Rabbit Salads Soups Vegetarian
 
 
Onion Soup
zupa cebulowa
 

Chop 5-6 onions (about 1 lb.) and simmer in 3 Tablespoons butter until transparent and golden but not browned. Transfer to 6 cups court bouillon containing the diced vegetables and cook 15 minutes. Force through sieve or mix until smooth in blender.

Fork-blend 1/2 cup sour cream with 2 Tablespoons flour, stirring with 1 cup soup until smooth, then return to soup pot. Season to taste with salt & pepper, a pinch or 2 sugar, and 1/2 teaspoon or so Maggi extract. Garnish with chopped parsley and serve with croutons.

This will be quite different than the dark and thin French onion soup you may be used to, but we think you'll enjoy it for a change. It can also be made with meat stock.
 

 
 

 

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