Czech Onion Soup with Egg and Cheese

Name: Czech Onion Soup with Egg and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Ingredients: 600 g onion; 60 g butter; 30 g plain flour; 1200 ml vegetable broth; 2 pcs eggs; 1 teaspoon thyme; salt; ground pepper; 100 g emmental; 4 slices bread

Jakub SýkoraSoupCzech Cuisine x se líbilo

Czech onion soup with egg and cheese is a hearty soup in which plenty of onion slowly caramelizes in butter until golden. A light roux gives it body, grated Emmental melts into strands on top and a beaten egg swirled through softens the flavor. Add a slice of toasted bread and you have a warming lunch for just a few crowns.

Příprava: 15min

Vaření: 35min

CELKOVÝ ČAS: 50min

Step by step process

Caramelizing the onion

1
For the onion soup, slice the onion into thin half-moons. Melt the butter in a heavy-bottomed pot and add the onion.
2
Saute the onion over medium heat for 15 to 20 minutes, until it turns sweet and golden. Stir often so it does not scorch.
3
Stir the thyme into the golden onion and dust it with the flour. Cook briefly, about 2 minutes, so the roux loses its raw taste.

Cooking and serving with cheese

4
Stirring constantly, gradually pour in the warm broth so the roux does not clump. Bring the soup to a boil, then let it gently simmer for 10 minutes.
5
Beat the eggs with a fork and, stirring constantly, pour them in a thin stream into the bubbling soup to form delicate ribbons. Season with salt and pepper to taste.
6
Toast the bread slices and grate the Emmental. Ladle the soup into bowls, sprinkle with cheese and serve with warm toast.