Greek Onion Soup Recipes

GREEK LENTIL SOUP RECIPE (FAKES SOUPA)

Steps:

• To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
• Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
• Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon of tomato paste.
• Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
• Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!

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 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.