Greek Style Red Onion Soup with Ouzo
A Mediterranean take using red onions, a splash of ouzo, and served with olive oil rusks.
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Ingredients
- 5 large Red onions, thinly sliced
- 4 tablespoons Extra virgin olive oil
- 1/4 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)
- 1/2 cup Kefalotyri or Graviera cheese, grated
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot over medium-low heat.
- 2
Add the sliced red onions and a pinch of salt, cooking slowly for 25-30 minutes until deeply caramelized and soft.
- 3
Stir in the minced garlic and dried oregano, cooking for another 2 minutes until fragrant.
- 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
Add the stock and honey, bring to a boil, then reduce heat and simmer partially covered for 20 minutes.
- 6
Season the soup with salt and pepper to taste, adjusting the sweetness if necessary.
- 7
Place an olive oil rusk at the bottom of each serving bowl or float it on top of the soup.
- 8
Sprinkle the grated cheese over the rusks and place under a broiler for 2 minutes until the cheese is melted and bubbly.
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