Greek cuisine · Soups & Stews

Kremmydosoupa Politiki

Onions slow-braised Constantinople-style until golden, deglazed with white wine and topped with melted kefalotyri.

Ingredients · for 4 servings

• 1.2 kg onions
• 3 garlic cloves
• 150 ml dry white wine
• 1.2 l strong beef stock
• 150 g kefalotyri or parmesan
• 8 slices baguette
• 2 bay leaves
• 1 tsp sugar
• 60 g butter
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the onions and slice into fine half-rings, cut the garlic into slices and finely grate the cheese.
2. Melt the butter and olive oil in a wide pot, add the onions, sugar and a pinch of salt and braise uncovered over low heat for 35–40 min., stirring every 5 min., until deep golden and sweet.
3. Add the garlic and bay leaves, sauté for 1 min. and deglaze with the white wine, scraping up the browned bits and reducing for 3 min.
4. Pour in the beef stock and simmer covered for 20 min., then season with salt and pepper and remove the bay leaves.
5. Toast the baguette slices in the oven under top heat at 200 °C for 4 min., ladle the soup into ovenproof bowls, top each with two slices and cover thickly with kefalotyri.
6. Broil for 5–6 min. until the cheese is bubbling and browned at the edges, and serve immediately very hot.