This is a quick and easy recipe for onion soup with a Hungarian twist. The soup evokes memories of snowy winter days when I would go over to my great uncle’s house (Ignacbácsi) and shovel out his driveway. As you would expect of any proper Hungarian, he insisted on feeding me. This soup and some rye bread would be waiting for me to thaw me out. The recipe below makes two hardy servings and can easily be scaled up.

Ingredients

3 Medium Onions halved and sliced thin

2 Cloves Garlic, Chopped

1 Pint Beef Stock

1 Tablespoon Flour

1 Tablespoon Butter

1 Tablespoon your favorite fat. (Bacon Fat, Olive Oil, etc)

1 Tablespoon Paprika (or more, add it until the spirits of your ancestors say, “enough”)

Method

In a large sauce pan, melt butter plus your other fat and saute the onions and garlic. Once the onions are translucent, turn down the heat to low. Continue to cook until the onions are soft, about 10 minutes. Add the flour and continue to cook until the flour thickens up, about 1 minute. Add the paprika. Add the beef stock. Increase the heat to medium and simmer for 3 minutes. Serve.

Serving suggestions – This was my twist: I served in large mugs. I float 3 saltines on top and then add a handful of shredded cheese. Swiss, mozzarella or provolone work well. Microwave for a minute or so to melt the cheese.