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Czech cuisine has developed over hundreds of years and has been influenced by Austrian, German and Hungarian cuisines, it has also influenced the cuisines of its neighboring countries in return. There is a strong emphasis on meat dishes - pork is very common, beef and chicken are also popular. Goose, duck, rabbit and wild game are served occasionally, and seasonally. Fish is rare, with the exception of freshwater fish such as trout and carp, which is often served at Christmas, or other special occasions.

ONION SOUP WITH CHEESE
Serves 4

1 lb onions, sliced
1 teaspoons olive oil
Salt and pepper to taste
6 cup vegetable broth
1oz butter
1/4 cup flour
2/3 cup grated white cheese of choice

Fry onions in oil until brown. Cover with broth, season with salt and pepper. Bring to a boil and simmer for 30 minutes. Prepare a light roux from the butter and flour. Add soup to flour mixture. Simmer for 30 minutes. Flavor with more salt and pepper and top with cheese.

Source: "Czech Cuisine" by Joza Brizova & Maryna Klimentova