Greek Style Red Onion Soup with Ouzo

Ingredients

• 5 large Red onions, thinly sliced
• 4 tablespoons Extra virgin olive oil
• 0.25 cup Ouzo
• 6 cups Beef or vegetable stock
• 1 teaspoon Dried oregano
• 3 pieces Garlic cloves, minced
• 1 tablespoon Honey
• 1 to taste Salt and black pepper
• 4 pieces Greek Paximadia (Olive oil rusks)
• 0.5 cup Kefalotyri or Graviera cheese, grated

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot over medium-low heat.

2. 2

   Add the sliced red onions and a pinch of salt, cooking slowly for 25-30 minutes until deeply caramelized and soft.

3. 3

   Stir in the minced garlic and dried oregano, cooking for another 2 minutes until fragrant.

4. 4

   Pour in the Ouzo to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer until the liquid is reduced by half.

5. 5

   Add the stock and honey, bring to a boil, then reduce heat and simmer partially covered for 20 minutes.

6. 6

   Season the soup with salt and pepper to taste, adjusting the sweetness if necessary.

7. 7

   Place an olive oil rusk at the bottom of each serving bowl or float it on top of the soup.

8. 8

   Sprinkle the grated cheese over the rusks and place under a broiler for 2 minutes until the cheese is melted and bubbly.