📝 About This Recipe
While many associate onion soup with France, the Greek Kremidosoupa is a rustic, sun-drenched revelation that leans on the richness of extra virgin olive oil and the aromatic warmth of Mediterranean herbs. This soul-warming dish transforms humble red and white onions into a silky, sweet, and savory masterpiece finished with a splash of tangy Mavrodaphne wine. Topped with crunchy sourdough rusks and sharp, salty Kefalotyri cheese, it is the ultimate comfort food from the heart of a Greek village kitchen.
🥗 Ingredients
The Onion Base
- 1 kg Red Onions (thinly sliced into half-moons)
- 500 g Yellow Onions (thinly sliced into half-moons)
- 1/4 cup Extra Virgin Olive Oil (use a high-quality Greek oil)
- 2 tablespoons Unsalted Butter (for richness)
- 1 teaspoon Granulated Sugar (to aid caramelization)
Aromatics and Liquid
- 3 pieces Garlic Cloves (minced)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 3 pieces Fresh Thyme Sprigs (leaves only)
- 2 pieces Bay Leaves (dried)
- 1/2 cup Mavrodaphne or Dry Red Wine (for deglazing)
- 6 cups Beef or Vegetable Stock (low sodium, hot)
- 2 tablespoons All-purpose Flour (to slightly thicken)
- to taste Sea Salt and Black Pepper (freshly cracked)
For the Topping
- 6 thick slices Sourdough Bread or Paximadia (toasted until golden)
- 1.5 cups Kefalotyri or Graviera Cheese (finely grated)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil and butter over medium-low heat until the butter is melted and shimmering.
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2
Add the sliced red and yellow onions to the pot. Stir well to coat them thoroughly in the oil and butter mixture.
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3
Sprinkle the sugar and a pinch of salt over the onions. Cover the pot and sweat the onions for about 15 minutes until they are soft and translucent.
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4
Remove the lid and increase the heat to medium. Cook the onions for another 30-40 minutes, stirring frequently. You want them to turn a deep, rich mahogany brown without burning. This slow caramelization is the secret to the soup's depth.
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5
Add the minced garlic, oregano, and thyme. Cook for 2 minutes until the fragrance fills your kitchen.
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6
Sprinkle the flour over the caramelized onions and stir constantly for 2-3 minutes to cook out the raw flour taste and create a light roux.
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7
Pour in the Mavrodaphne or red wine. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is pure flavor!
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8
Slowly pour in the hot stock while stirring. Add the bay leaves and bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover partially, and let the soup simmer for 20-25 minutes to allow the flavors to marry and the liquid to slightly reduce.
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10
Taste the soup and adjust the seasoning with sea salt and plenty of freshly cracked black pepper. Remove the bay leaves.
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11
Preheat your oven broiler. Ladle the hot soup into heat-proof ceramic bowls placed on a baking sheet.
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12
Place a thick slice of toasted sourdough or a large rusk on top of each bowl. Generously heap the grated Kefalotyri cheese over the bread.
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13
Place the baking sheet under the broiler for 2-4 minutes until the cheese is melted, bubbly, and sports golden-brown spots.
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14
Garnish with fresh parsley and serve immediately while the cheese is gooey and the soup is steaming.
💡 Chef's Tips
Patience is your best ingredient; do not rush the onion caramelization or they will be bitter instead of sweet. If you cannot find Kefalotyri, a mixture of Pecorino Romano and Parmesan is an excellent substitute for that salty kick. For a vegetarian version, use a high-quality roasted vegetable stock and ensure the cheese is a vegetarian-friendly rennet-free variety. Using a mix of onion varieties (red, yellow, and even shallots) provides a more complex, multi-layered flavor profile. Always toast your bread before adding it to the soup to prevent it from becoming a soggy mess too quickly.
🍽️ Serving Suggestions
Pair with a glass of chilled Assyrtiko wine to cut through the richness of the caramelized onions and cheese. Serve alongside a simple Greek salad (Horiatiki) for a fresh, crisp contrast to the warm soup. Accompany with a side of Kalamata olives and a few slices of spicy cured meat like Loukaniko. Finish the meal with a light lemon sorbet to cleanse the palate after the deep, savory flavors of the onion.