Galini – Kremydozoumi (onion soup)

Galini – Kremydozoumi (onion soup)


  • 1200 gr onions
  • 2 cups water
  • ½ liter olive oil
  • 200 gr potatoes
  • ½ bunch fennel leaves
  • 1 soup dish of kefalotyri cheese broken up into small chunks
  • 6 eggs
  • 3 ripe grated tomatoes
  • pinch of salt
  • pinch of pepper
  • 1 tsp sugar


Heat the oil in a saucepan and add the onions and potatoes, cut into slices, the fennel leaves, salt and pepper, and cook until the onions are soft.
Add the grated tomato, the sugar and the water. When the potatoes are cooked and the sauce has thickened add the cheese. Then break the eggs on top of the mixture, making sure to keep the yolks intact. Lightly shake the saucepan and once the eggs are cooked, take it off the heat and let it rest, covered, for 10 minutes.

Source Anna Goufa

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