Greek Onion Soup Food

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GREEK ONION SOUP



Greek Onion Soup image

Make and share this Greek Onion Soup recipe from Food.com.

Provided by tisnewfiegirl

Categories     Stocks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

32 ounces canned beef broth
3/4 lb ground lamb
1/2 cup flat leaf parsley
4 tablespoons butter or 4 tablespoons margarine
2 large onions, sliced
1/2 lb orzo pasta
2 bay leaves
1/2 teaspoon black pepper
2 stalks celery
crouton
8 ounces mozzarella cheese

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.

Nutrition Facts : Calories 388.4, Fat 22.8, SaturatedFat 11.9, Cholesterol 68.7, Sodium 626.2, Carbohydrate 26.4, Fiber 1.8, Sugar 2.6, Protein 18.9

10 TRADITIONAL GREEK SOUPS



10 Traditional Greek Soups image

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 10

Avgolemono (Greek Lemon Chicken Soup)
Greek Beef Soup
Greek Bean Soup (Fasolada)
Fakes (Greek Lentil Soup)
Patsas
Greek Chickpea Soup (Revithia)
Manestra (Greek Tomato Orzo Soup)
Greek Onion Soup
Greek Potato Stew
Greek Vegetable Stew

Steps:

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

Nutrition Facts :

ONION SOUP WITH FONTINA AND THYME



Onion Soup with Fontina and Thyme image

Provided by Giada De Laurentiis

Categories     appetizer

Time 39m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins

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



Greek Lemon Chicken Soup image

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

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.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

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