Ingredients in this recipe:
Time required: 1.5 h
Makes about: 1.3 L
1 Edge the wholemeal bread of the crust. Slice 150 g of bread, and then cut all slices into cubes. You should use black wholemeal bread.
2 Prepare the dish suitable for baking in the oven. Grease its surface with butter. Put cubes made from of the inside of the wholemeal bread.
3 Put to the oven. Start heating and hold bread in the oven until bread dries off and browns on the surface. Be careful not to burn it too much.
4 While bread is in an oven, peel onions and cut into cubes.
5 Dissolve 1-1.5 spoonful of butter on the frying pan, throw onion and brown it slightly (about 15 minutes of frying).
6 After certain time throw bread cubes to the frying pan with stir-fried onion.
7 Pour 1 liter of clean water (filtered, mineral or boiled) to the frying pan. Leave gently cooking for 30 minutes.
8 Pour soup through the sieve to the new pot. Pass solid pieces of bread and onion through a sieve (in the same way like while preparing mousse soups).
9 Throw 3-4 stock cubes. Put you pot again on the cooker and boil. When soup will start seething put it aside and turn of heating. Mix until stock cubes dissolve.
10 Add two yolks to half a cup of the cream and mix (rinse the eggs with hot water to remove any ugly stuff). Add resulting yellow liquid to the pot with soup. Mix precisely.
11 Season to taste with salt and a lot of pepper.
12 Sprinkle pots with onion soup with shredded dill, parsley leaves or chives (or all of it at once). You can also sprinkle with black pepper and some firmly chopped onion previously browned on frying pan. Serve with wholemeal bread (if you will come across problems with purchasing european-style wholemeal bread you may buy German pumpernickel - it's great here).
I hope that you find this Old Polish onion soup recipe useful. Enjoy your meal! Smacznego! :)
Traditional recipe does not use meat at all - Polish onion soup is then a vegetarian dish. However, I always add stock cubes making the soup much tastier.