Old Bohemian Onion Roll II

Last Updated on September 30, 2024

Our grandmothers used to cook onion soup. It differs from French cibulačka with spices and no wine, usually no cheese. In some places, potatoes were added to Czech cibulačka, it was cooked mainly in the Krkonoše and Podkrkonoší Mountains, also in the Highlands. Of course, instead of water, bone broth can also be used, which makes cibulačka more tasty. It also tastes great with toast smeared with goose fat.

Ingredients:

1.5 l of water 4 pcs bulbs 4 pcs slices of harder bread 2 pcs of egg

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50 g of bacon 2 dl milk 1 tbsp butter dried chanterelles cumin pepper salt

Procedure:

Let the diced bacon brown in the butter.

Add sliced onion, cumin, salt, simmer briefly.

When onion is partially softened, pour in water (bone broth), simmer covered for 30 minutes.

In milk, whisk 2 eggs, pour into soup, simmer briefly, season with dried lovage, salt and pepper.

Sprinkle dry toasted bread cubes on the plate, or sprinkle the soup with blackened toast.

Note:

Text and photo: D. M.