QiMeal
Zupa Cebulowa
Zupa Cebulowa · ready in 1 h 36 min · 4 servings · 555 kcal per serving · medium · 12 ingredients
A Polish take on classic onion soup, built on patient caramelisation, beef broth, wine, crisp baguette, and a bubbling Gruyère cap.
- Prep
- 15 min
- Cook
- 1 h 21 min
- Total
- 1 h 36 min
- Serves
- 4
- kcal
- 555
- Difficulty
- medium
Ingredients · 4 servings
- 1000 gOnion, thinly sliced
- 50 gClarified butter
- 150 mlDry white wine
- 1200 mlBeef broth, hot
- 2 cloveGarlic, minced
- 1 tspThyme
- 1Bay leaf
- 160 gBaguette, sliced
- 160 gGruyère cheese, grated
- 1 tspSalt
- ½ tspBlack pepper, ground
- 1 tbspSunflower oil
Equipment
stovetop, oven, broiler, cutting board, chef's knife, measuring spoons, measuring jug, box grater, large heavy pot, wooden spoon, baking sheet, pastry brush
Instructions
- Mise En Place
Gather all ingredients and tools; slice onions thinly, mince garlic, grate Gruyère, and cut baguette for fast, calm cooking. · 15 min
What to look for: Ingredients are measured, sliced, grated, and ready beside the stove.
- Caramelize Onion
Melt clarified butter in a heavy pot over low heat, add onions, and cook 40-50 minutes, stirring often, until deep golden. · 45 min
What to look for: Onions are very soft, reduced, glossy, and deep golden-brown.
- Cook Aromatics
Add garlic and thyme to the onions, cook for 2 minutes, and keep stirring so the aromatics soften without browning. · 2 min
What to look for: Garlic smells fragrant and the thyme is evenly mixed through the onions.
- Deglaze Fond
Pour in dry white wine, scrape the browned fond from the pot base, and simmer until the wine smell softens. · 3 min
What to look for: The pot base looks clean and the wine has reduced slightly.
- Simmer Soup
Add beef broth and bay leaf, bring to a gentle simmer, and cook 20 minutes; season with salt and black pepper. · 20 min
What to look for: Soup is clear-brown, gently bubbling, and the onions are fully tender.
- Toast Baguette
Preheat the oven to 204°C / 400°F, brush baguette slices with sunflower oil, and toast on a baking sheet until golden. · 8 min
What to look for: Baguette slices are crisp at the edges and lightly golden on top.
- Assemble Bowls
Ladle hot soup into oven-proof bowls, float toasted baguette on top, and cover each bowl generously with grated Gruyère. · 5 min
What to look for: Each bowl has bread floating on the soup with cheese mounded over it.
- Broil Cheese
Broil the bowls until the Gruyère bubbles and turns golden-brown in spots, watching closely to prevent scorching. · 4 min
What to look for: Cheese is melted, bubbling, and browned in small patches.
- Serve Hot
Serve immediately on heat-safe plates, warning diners that the bowls and melted cheese are very hot. · 2 min
What to look for: Soup is steaming and the cheese stretches when touched with a spoon.
Nutrition (per serving)
| kcal | 555 |
|---|---|
| Protein | 22 g |
| Carbohydrates | 48 g |
| of which sugars | 12 g |
| Fat | 30 g |
| of which saturated | 16 g |
| Fibre | 6 g |
| Sodium | 2007 mg |
Nutri-ScoreB
Allergens
Contains: gluten, milk, sulphites
Ingredient substitutions
Onion
- Yellow onion: Use the same weight and slice thinly for even caramelisation.
Clarified butter
- Sunflower oil: Use only if avoiding butter flavor; onions will taste less rich.
Dry white wine
- Water: Use only when wine is not possible; the soup will lose acidity and depth.
Baguette
- Day-old baguette: Slightly stale baguette toasts well and holds its shape on the soup.
Sunflower oil
- Clarified butter: Use for a richer toast if milk is not a concern.
