Recipe For Slovak Onion Soup / Cibulačka

Recipe For Slovak Onion Soup / Cibulačka

January 11, 2018

Allan Stevo

Simple, but delicious – you start with lots of onions, chopped, finely sautéed with butter (which makes everything better) and make it into a soup.  Easy to make and tasty, this soup regularly appears on lunchtime menus.


Sautee 3-4 large, finely chopped onions over two tablespoons of butter in a covered soup pot. If the butter is unsalted, add a little salt to bring out the juices from the onions.  Stir regularly, cooking till golden to light brown.

Stir in nutmeg with about 1 minute of sautéing left.  30 seconds later add thyme and 20 seconds after that add sweet paprika.

Add three times as much water as it would take to cover the onions. Chicken stock, vegetable stock, or a bullion cube are also options in place of plain water.

Bring to a boil.


Garlic croutons are a good compliment along with a little thickly grated cheese.

Allan Stevo writes on Slovak culture at He is from Chicago and spends most of his time traveling Europe and writing. You can find more of his writing at If you enjoyed this post, please use the buttons below to like it on Facebook or to share it with your friends by email. You can sign up for emails on Slovak culture from 52 Weeks in Slovakia by clicking here.

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