When it comes to classic soups, there may not be a more classic soup than the famed French Onion Soup. Most people have tried this soup at restaurants and maybe even made it at home. It is definitely a soup which lives up to its reputation but... it isn't the only classic onion soup in the culinary world.
One of my favorite winter soups to prepare at home is Greek Onion Soup. As you can tell by the picture, it is different from its French counterpart. This Greek version is a little more hearty and has more of a creamy texture (albeit it has no cream in it). For fans of Mediterranean cooking, you will simply adore this soup!
You can use any variety of onion when making Greek Onion Soup but I prefer the yellow variety and the sweeter, the better. On a historical note, this is one of the earliest known of all the onion soups and was originally called Monk's Onion Soup, as it was created at a monastery in Greece.
Ingredients needed to make Greek Onion Soup (serves 4):
- 2 Tbs. butter
- ¼ cup olive oil
- 3 yellow onions, halved and thinly sliced
- 4 cups water
- 4 slices white bread, cubed
- 3 egg yolks
- 3 Tbs. red wine vinegar
- 1 Tbs. minced parsley
- In a medium saucepan melt 1 Tbs. butter in 1 Tbs. olive oil over medium heat. Add the onions and sauté 20 minutes. Lower the heat to low, cover and cook 50 minutes.
- Add the water and bring to a boil over medium heat. Cover the pan and cook 15 minutes.
- In a small skillet heat the remaining oil over medium heat. Add the bread and cook until golden brown (you just made homemade croutons). Remove the bread with a slotted spoon and set aside.
- In a small bowl whisk together the egg yolks and the vinegar. Whisk 1 cup of the soup into the egg yolk mixture and then slowly whisk it all into the soup.
- Ladle the soup into bowl and top with the croutons and parsley and serve.
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