Best 5 Greek Onion Soup Recipes

10 TRADITIONAL GREEK SOUPS

Steps:

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

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.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
• Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
• Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
• Ladle the soup into bowls and garnish with dill.

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.