Best 5 Greek Onion Soup Recipes

GREEK ONION SOUP

Steps:

• Heat oven to 350 degrees.
• Melt butter in large pan and sautee onions in 2 T. butter until browned.
• Add 32 ounces beef broth to pan and bring to a boil over medium heat.
• In the meantime, chop the parsley and mix into the ground lamb.
• Melt remaining 2 T butter in frying pan and brown the lamb mixture.
• When broth is boiling, add the orzo, lamb, bay leaves, black pepper and celery stalks.
• Simmer over low heat about 10 minutes.
• Remove celery stalks and bay leaves.
• Transfer soup into a large oven proof caserole or a dutch oven.
• Cover soup with croutons and cheese.
• Do not cover.
• Bake for about 20 minutes until broth is bubbly and cheese is melted.

10 TRADITIONAL GREEK SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Greek soup in 30 minutes or less!

ONION SOUP WITH FONTINA AND THYME

Steps:

• In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
• Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!