Baked Onion Soup with Ukrainian Tint
4 servings
40 minutes
Baked onion soup with a Ukrainian twist is a culinary embodiment of warmth and home comfort. Its roots trace back to European onion soup traditions, but the Ukrainian notes make it unique. Tender, caramelized onion rings soaked in butter create a rich flavor. Mineral water adds lightness, while Philadelphia cheese provides softness and creamy texture. Pork fat adds depth of flavor and crispy zest, while basil and bay leaf offer an aromatic final touch. Baking in pots allows the ingredients to fully unfold, and croutons toasted in fragrant fat complement the dish with perfect crunchiness. This is not just soup – it's a gastronomic journey that warms the soul and unites flavor traditions in one dish.
1
We put the oil in a pot and melt it over low heat. Meanwhile, we slice the onion into half rings and add it to the oil. We fry for about 15 minutes until the onion becomes soft.
- Butter: 100 g
- Onion: 400 g
2
Pour everything with 1 liter of boiling water and on low heat add Philadelphia, bay leaf, salt, pepper, basil, and boil for 10 minutes. Then remove from heat.
- Mineral water: 1 l
- Philadelphia cheese: 100 g
- Bay leaf: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Basil: 10 g
3
We take only the onion and sauté it in the pan until slightly golden. Then we put everything back into the soup.
- Onion: 400 g
4
We fry a couple of slices of fat until transparent and crust forms.
- Lard: 2 pieces
5
We pour the soup into pots, add a piece of fat on top, and sprinkle with cheese if desired.
- Lard: 2 pieces
- Cheese: to taste
6
We send everything to a preheated oven at 180 degrees and bake for 10 minutes.
7
In the frying pan where the fat was cooked, place a couple of slices of bread and make croutons from them.
- White bread: 2 pieces
8
In the end, when the soup is taken out of the oven, you can add some greens to taste.
- Salt: to taste