Cuisine of Slovenia’s Regions: Wine Soup


  1. 2 thinly sliced big onions,
  2. 3 tablespoons butter,
  3. 1 tablespoon flour,
  4. 200 mL white dry wine,
  5. 800 mL beef broth,
  6. a pinch of ground nutmeg,
  7. 100 g grated cheese,
  8. 4 white bread toasts,
  9. salt and pepper to taste.


Fry slightly the onion in butter to soften (it should not darken). When the onion is softened, add flour, stir and then fry for a while. Then pour the broth, add salt, pepper, and cook for 20 minutes. Add the nutmeg and wine. Take a skillet and fry white bread toasts in butter. Put one toast on each plate and top it with 2 tablespoons of grated cheese. Pour the broth. If desired, sprinkle the dish with a pinch of grated cheese.

Stew onion in a microwave oven, only in wine, without butter. Do not add flour. Pour broth and follow the recipe, as described above. Then thicken the soup by adding a teaspoon of potato starch previously dissolved in three tablespoons of cold water. Boil for 12 minutes in a closed saucepan over high heat.