Tsyboulivka — Galician Onion Soup
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Olha Franko, who had studied culinary arts in Vienna, was undoubtedly well acquainted with the European classics. Her Tsyboulivka (onion soup) is a refined, urban adaptation of a French idea tailored to Galician tastes: no alcohol, no cheese gratin, but enriched instead with silky egg yolks and a traditional zaprazhka (butter-flour roux).
At the heart of the Tsyboulivka lies a purely French approach: eight large onions, finely chopped, are slowly braised and smothered (dusyat ) in a generous amount of butter until every drop of moisture has cooked away. This caramelisation process releases the natural sugars, giving the soup a gently sweet flavour and a beautiful golden colour. The softened onions are then covered with meat broth and served with toasted bread croutons.
In place of the classic French finale, a splash of wine and a bubbling crust of melted Gruyère, Olha Franko offers something altogether different: an extraordinarily delicate, velvety texture.
Ingredients
- 500 g onions
- 50 g butter
- 10 g flour
- 1 litre meat broth
- salt, pepper
- 1 egg yolk
- baguette and cheese for the croutons
Method
- Place the sliced onions and butter in a frying pan. Braise slowly until the onions turn a deep golden brown.
- Add the flour and stir well to combine.
- Transfer the onions to a pot, pour in the broth, and season with salt and pepper. Simmer for 20 minutes.
- Whisk the egg yolk together with a spoonful of warm broth, then pour it into the soup, stirring quickly to incorporate.
- Ladle the finished soup into individual bowls and top with cheese croutons.
