The soup will be cooked in a cauldron with a capacity of 3,800 liters. Preparing it will require 1,500 liters of water. The organizers plan to use an impressive quantity of ingredients. These will include approximately 300 kg of onions, 7 kg of bouillon paste, 0.3 kg of ground pepper, 10 kg of flour, 10 kg of butter, 15 liters of oil, 100 kg of potatoes, 6 kg of salt, approximately 50 kg of yellow cheese, 200 eggs, 40 kg of carrots, 25 kg of parsley and 10 kg of celery. Croutons will be fried for the soup. A frying pan with an area of 2.1 m² will be used for this purpose. The dish will be available for tasting from 4:30 p.m.
Earlier, the Lower Silesian Onion-Cutting Championships will be held. The championships are open to everyone and will be conducted in two categories: professionals and amateurs. Each contestant will receive 5 kg of unpeeled onions to cut. The time and quality of the chopped onions will be assessed. The finer and more evenly sized the dice, the higher the score. The contestants' efforts will be judged by a special panel. It will consist of a representative of the organizer, a professional chef, a member of the audience and a media representative. A contestant will be disqualified if they cut themselves or fail to play fair.
The organizers of the great onion cooking and cutting events are Bolesławiecki Ośrodek Kultury and Teatr Kulinarny.